Name: Poached peaches with rosé granita
Ingredients: 4 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

Dessert Summer

Serves 8

Prep 10 min

Cook 20 min

Freeze 1-2 hr

Both the peaches and granita can be made up to a week in advance. The peaches are great on yoghurt, too, so make extra, if you fancy. 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.

Ingredients

4	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

Method

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. Bring to a boil then turn down to a simmer and leave to poach for five minutes. Gently turn over the peaches and simmer for five minutes more, until the fruit is cooked through but still holds its shape. Transfer the peaches and the poaching liquid to a bowl, leave to cool, then refrigerate for two to three hours, until well chilled.
Strain all but three tablespoons of the poaching liquid into a large, high-sided metal tray that will fit in the freezer. Stir the lemon juice and remaining quarter-teaspoon of rose water into the syrup in the tray, then freeze for one to two hours, until completely frozen. Gently peel off the peach skins and discard along with the lemon peel and vanilla pods, then return the poached peach halves to the fridge.
Using a fork, scrape the frozen peach syrup mix until it’s all crystalline in texture, then return to the freezer. To serve, divide the creme fraiche between eight bowls and top each serving with one peach half and a teaspoon of the reserved syrup. Pile the granita on top and serve.