White Peach And Prosecco Granita Recipes

SMALL BATCH WHITE PEACH PROSECCO JAM

Steps:

• Add all ingredients to a large saucepot or Dutch oven.
• Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
• Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point, about 25 minutes.
• Spoon hot jam into prepared jars, leaving ¼ inch headspace.
• Wipe the lip of each jar with a damp paper towel, top the jars with a lid and lid ring.
• Process in a water bath canner for 15 minutes. Remove and let cool completely.

PEACH GRANITA

Steps:

• Puree peaches, water, sugar, lemon juice, and 1/4 teaspoon salt in a blender; add more sugar to taste. Transfer to an 8-inch-square baking dish. Freeze for 2 1/2 hours, scraping with a fork every hour (mixture should be icy and fluffy). Stir in basil.

WHITE PEACH AND PROSECCO GRANITA

Steps:

• 1 Place a 13 × 9 × 2-inch pan in the freezer to chill at least 15 minutes. In a blender or food processor, combine the peaches, superfine sugar, and lemon juice. Blend or process until the sugar is completely dissolved. Stir in the wine. 2 Remove the chilled pan from the freezer and pour the mixture into the pan. Place the pan in the freezer for 30 minutes or until a 1-inch border of ice crystals forms around the edges. Stir the ice crystals into the center of the mixture. Return the pan to the freezer and continue freezing, stirring every 30 minutes, until all of the liquid is frozen, about 2 to 2 1/2 hours. Serve immediately, or scrape the mixture into a plastic container, cover, and store in the freezer up to 24 hours. 3 Remove from the freezer to soften about 15 minutes before serving, if necessary. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.