Poached peach with strawberry granita

Name: Poached peach with strawberry granita
Total time: 1 h
Ingredients: 3 peaches, almost ripe; 500ml of water; 160g of sugar; 1 lemon; 1/2 vanilla pod, split; 500g of strawberries; 250ml of peach juice; 1 1/2 tbsp of lemon juice; 30g of sugar; 6 tbsp of half fat crème fraîche; 100g of strawberries

by Adam Bennett

Item 1 of 1

The combination of soft peaches, smooth crème fraîche and a refreshing granita will ensure this kids recipe is a big hit with the little ones. Adults can enjoy their own version by marinating the strawberries in strawberry or peach liqueur.

First published in 2015

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Ingredients

Metric

Imperial

Poached peaches

3 peaches, almost ripe
500ml of water
160g of sugar
1 lemon
1/2 vanilla pod, split

Strawberry granita

500g of strawberries
250ml of peach juice
1 1/2 tbsp of lemon juice
30g of sugar

To serve

6 tbsp of half fat crème fraîche
100g of strawberries

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Method

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

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

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

Allow the peaches to cool in the syrup, then remove and discard the skins, set aside

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

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

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

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

First published in 2015

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Adam Bennett

As chef director of The Cross at Kenilworth, and with years working at Michelin-starred restaurants under his belt, Adam Bennett is receiving the accolades and respect his prodigious talent deserves.

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