A Year-Round Guide to Franklin and Nantahala

Yield: 8 servings. 4 cups vanilla ice cream, softened 1 cup ripe peaches (about 3/4 pound), peeled, pitted, and mashed 3 tablespoons peach schnapps 1 teaspoon vanilla extract 1 (12-ounce)

Madison County Championship Rodeo

Yield: 8 servings. 4 cups vanilla ice cream, softened 1 cup ripe peaches (about 3/4 pound), peeled, pitted, and mashed 3 tablespoons peach schnapps 1 teaspoon vanilla extract 1 (12-ounce)

Rosemary and Goat Cheese Strata

Yield: 8 servings. 4 cups vanilla ice cream, softened 1 cup ripe peaches (about 3/4 pound), peeled, pitted, and mashed 3 tablespoons peach schnapps 1 teaspoon vanilla extract 1 (12-ounce)

Yield: 8 servings.

4 cups vanilla ice cream, softened
1 cup ripe peaches (about 3/4 pound), peeled, pitted, and mashed
3 tablespoons peach schnapps
1 teaspoon vanilla extract
1 (12-ounce) package unsweetened frozen raspberries, thawed
3 tablespoons honey
1 tablespoon fresh lemon juice
1½ cups fresh raspberries
8 peach slices (optional, for garnish)

Combine ice cream, peaches, schnapps, and vanilla in a freezer-safe container; stir well. Freeze until firm.

Place raspberries, honey, and lemon juice in a blender and process until smooth. Press the raspberry mixture through a sieve, reserving puree; discard seeds. Cover and chill.

Spoon 2 teaspoons of raspberry puree each into 8 parfait glasses. Top with about 1½ tablespoons of fresh raspberries and 1/4 cup ice cream mixture. Repeat layers, ending with 2 teaspoons raspberry puree. Garnish with peach slices, if desired.

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This story was published on Jun 29, 2021

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.