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Poached peaches with peach granita

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Poached peaches with peach granita

Photo credit: Jean-Baptiste Strub


Serves 4

6 firm, ripe peaches
120g caster sugar
400ml dry white wine
2 tsp vanilla extract
1/2 orange, sliced
1/4 lemon, sliced
2 sprigs of mint
1 sprig basil


  1. Boil the white wine for 10 minutes.
  2. Place the peaches in single layer. Add the sugar, 400ml cold water, white wine and vanilla. Place the slices of orange and lemon in between the peaches and lastly add the herbs.
  3. Cover the peaches with a cartouche and bring to the boil. Reduce the heat to a simmer and continue to cook for 10-15 minutes or until the peaches are soft. It is important for the peaches to retain their shape. Turn heat off and allow to cool in the syrup.
  4. Remove the peaches with a slotted spoon. Remove the skin from the peaches and chill.
  5. Strain the syrup into a freezer-proof container and place in the freezer. Remove every 2 hours and fork through to break up the crystals.
  6. To serve, scoop the granita and serve with room temp peaches.

Author: Leiths Teachers


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