I am struggling to release summer and welcome back fall.  I want to eek out every last drop of the time remaining in August.  After Labor Day I will have to face the fact that autumn has arrived.  Don’t get me wrong, fall is a favorite season of mine with all its chilly nights, turning leaves, apples and pumpkins.  However, the pace of life picks up and a succession of holidays begins that keep me busy until after the New Year is over.  And I love all those holidays, but I also love long and warm summer days, stone fruits, tomatoes ripe from the vine,  and sunsets at the beach.  Life just moves at a slower pace during the summer.
In an effort to linger in the taste of ripe peaches and nectarines while they are still available at the markets, I chose a recipe where their sweet summery flavor takes center stage.  This recipe goes way back – 1996 to be exact.  I happened upon it in Bon Appétit and made it for a dinner party.  There was something so light, airy, refreshing – and easy – about it that it has remained in my memory bank all these years.  It comes together in a jiffy and can be made ahead of time which makes it perfect for dinner parties.  Once stone-fruit season has passed, use your imagination and swap in whatever fruit is available.  I have used strawberries and raspberries and both worked well.
A Labor Day gathering is the perfect time to try this recipe.  I think your guests would welcome a cool, creamy and fruity dessert following all those hot dogs, hamburgers, and ribs that will surely be on our barbecues this weekend.  Wishing you a relaxing and safe Labor Day!

Source:  Adapted from Bon Appétit