Adam Bennett's poached peach with strawberry granita recipe

3 ratings Rate
  • Serves 6
  • 15mins to prepare, 1hr to cook and 4hrs to freeze
  • 196 calories / serving
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(h)poached peach with strawberry granita Great British Chef TESCO

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.

See all Cooking with Kids recipes 

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  • Ingredients

  • For the poached peach

  • 3 peaches, almost ripe
  • 160g (5½oz) sugar
  • 1 lemon
  • ½ vanilla pod, split
  • 500g (16oz) strawberries
  • 250ml (8fl oz) peach juice
  • 1½tbsp lemon juice
  • 30g ( 1oz) sugar
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  • Energy 830kj 196kcal 10%
  • Fat 0g 0%
  • Saturates 0g 0%
  • Sugars 45.4g 50%
  • Salt 0g 0%

of the reference intake
Carbohydrate 45.4g Protein 1.6g Fibre 3.8g

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