Strain all but three tablespoons of the poaching liquid into a large, high-sided metal tray that will fit in the freezer. Transfer the peaches and the poaching liquid to a bowl, leave to cool, then refrigerate for two to three hours, until well chilled. Gently turn over the peaches and simmer for five minutes more, until the fruit is cooked through but still holds its shape. Bring to a boil then turn down to a simmer and leave to poach for five minutes. Put the peach halves skin side up in a large saute pan and add the wine, sugar, lemon peel, vanilla pod and a quarter-teaspoon of the rose water. ![]() Prep 10 min Cook 20 min Chill 2-3 hr Freeze 1-2 hr Serves 8Ĥ under-ripe peaches (220g), halved and stoned 400ml light rosé wine – Provençal or similar 100g caster sugar 2 lemons, skin removed with a peeler in 8 wide strips weighing 30g in total, then juiced to get 2 tbsp 1 spent vanilla pod ½ tsp rose water 250g creme fraiche ![]() I’ve used a spent vanilla pod here (ie, a pod saved after scraping out the beans) alternatively, use a quarter-teaspoon of vanilla bean extract. The peaches are great on yoghurt, too, so make extra, if you fancy. ![]() Both the peaches and granita can be made up to a week in advance.
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