Chef José Pizarro has shared a recipe for peach and moscatel granita, which he describes as a light, cooling, and refreshing dessert. The recipe is intended to finish a summer meal.
The granita recipe serves six people and requires 5 minutes of preparation, 40 minutes of cooking, and at least 3 hours of freezing. Key ingredients include 500ml of moscatel wine, 125g of caster sugar, lemon thyme sprigs, lemon zest, lemon juice, and 6 ripe peaches or nectarines.
The process involves gently heating wine, sugar, lemon thyme, and lemon zest, then poaching peaches in the liquid. After cooling and peeling the peaches, their skins are added back to the poaching liquid, which is then reduced to create a syrup. This chilled syrup is then frozen, with stirring every half hour, until it forms a granita.