Poached peach with strawberry granita

Poached peach with strawberry granita

Poached peach with strawberry granita

PT1H

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1
To make the syrup, peel 1 strip of zest off the lemon and add to a pan with the water, sugar, lemon juice and vanilla. Bring to the boil and then reduce to a low heat
  • 500ml of water
  • 160g of sugar
  • 1 lemon
  • 1/2 vanilla pod, split
2
Cut around the peach stone and twist the 2 halves away from each other to separate. Use a small spoon to gently lift out the stone
  • 3 peaches, almost ripe
3
Place the peach halves into the hot syrup and cook over a low heat until tender. This may take less than 5 minutes or up to 15 depending on the ripeness of the peach, so keep testing
4
Allow the peaches to cool in the syrup, then remove and discard the skins, set aside
5
For the granita, place the strawberries into a heatproof bowl. Add the peach juice and the lemon juice
  • 500g of strawberries
  • 1 tbsp of lemon juice
  • 250ml of peach juice
6
Place the bowl over a pan of simmering water and cook for around 40 minutes or until the strawberries break down and release all the juice
7
Pass the liquid through a fine sieve and add 30g of sugar to sweeten (optional). Freeze in a large container, stirring every 30 minutes with a fork to make the ice slushy, until fully frozen
  • 30g of sugar
8
Place a peach half in each bowl or glass. Wash and quarter the strawberries and scatter over the peach. Top with the granita and finish with the crème fraîche before serving
  • 100g of strawberries, washed
  • 6 tbsp of half fat crème fraîche

Ingredients

Metric

Imperial

Poached peaches

Strawberry granita

To serve

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