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Poached peaches with rosé granita

Silky poached peaches in rosé, chilled to ruby-cool sweetness.
Flaky rosé granita sparkles with floral, lemon-bright crunch.
Creamy crème fraîche melts the moment you take a bite.

dessert ⏱ 30 min 330 kcal / portion 34.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Poached peaches with rosé granita
v6 · rb0e705f985 20260727Z1751 250 g creme fraiche 🔪 ⏱ 10 min poach peach halves in rosé with sugar and lemon peel ⏳ ⏱ 120-180 min cool poached peaches and poaching liquid; refrigerate strain poaching liquid, reserving ⏳ ⏱ 60-120 min freeze poaching syrup in a metal tray ⏳ scrape granita with a fork until crystalline; freeze to finish 🌀 whisk creme fraiche portion creme fraiche between bowls 🍽 top each bowl with one chilled peach half 🌀 stir lemon juice and rose water into the reserved syrup; combine with peach syrup from the poaching liquid 🍽 drizzle reserved syrup and pile granita on top Poached Peaches 🎉 4 pieces peach 400 ml rose wine 100 g sugar 2 pieces lemon 1 piece vanilla pod ½ tsp rose water 2 tbsp lemon juice peach syrup to taste lemon juice, peach syrup
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Preparation steps

  1. poach peach halves in rosé with sugar and lemon peel 10 min
  2. cool poached peaches and poaching liquid; refrigerate 120-180 min
  3. strain poaching liquid, reserving
  4. freeze poaching syrup in a metal tray 60-120 min
  5. scrape granita with a fork until crystalline; freeze to finish
  6. whisk creme fraiche
  7. portion creme fraiche between bowls
  8. top each bowl with one chilled peach half
  9. stir lemon juice and rose water into the reserved syrup; combine with peach syrup from the poaching liquid
  10. drizzle reserved syrup and pile granita on top

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