This recipe is perfect for teaching kids about different types of fruit and they'll love passing the liquid through the sieve, messy but fun work!
To make the syrup, peel 1 strip of zest off the lemon and add to a pan with 500ml water, sugar, lemon juice and vanilla. Bring to the boil and then reduce to a low heat.
Cut around the peach stone and twist the 2 halves away from each other to separate. Use a small spoon to gently lift out the stone.
Place the peach halves into the hot syrup and cook over a low heat until tender. This may take less than 5 minutes or up to 15 depending on the ripeness of the peach - so keep testing.
Allow the peaches to cool in the syrup, then remove and discard the skins.
For the granita, place the strawberries into a heatproof bowl. Add the peach juice and the lemon juice.
Place the bowl over a pan of simmering water and cook for around 40 minutes or until the strawberries break down and release all the juice.
Pass the liquid through a fine sieve and add 30g of sugar to sweeten (optional). Freeze in a large container, stirring regularly with a fork to make the ice slushy.
Place a peach half in each bowl or glass, scatter with the strawberry quarters, top with the granita and finish with the crème fraîche.
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