Poached peach with strawberry granita


First published in 2015
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Poached peaches

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

Strawberry granita

To serve

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
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
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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