White Peach And Prosecco Granita Food
PEACH AND PROSECCO ICE
This simply elegant ice, a mix of peach nectar and Prosecco, has been made famous at Harry's Bar in Venice. Serve it in flutes and top with Prosecco for a lovely aperitif. It is also good on its own, especially between courses. From the May 2005 issue of Bon Appétit. The 'cooking time' is, of course, the 'freezing time'. It takes no more than 10 minutes to make! I've made this with mangoes and it is a recipe that you can certainly have fun with, making with your favourite fruits.
Provided by bluemoon downunder
Categories Dessert
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Stir the first 3 ingredients in a medium bowl until the sugar dissolves.
- Blend the peaches and reserved peach juices in a food processor until the peaches are finely chopped. With the machine running, gradually pour in the sugar syrup; process until smooth.
- Add the Prosecco or sparkling wine and blend well.
- Transfer the mixture to a container.
- Cover and freeze until firm, at least 3 hours. Can be made 2 days ahead and kept frozen.
- My notes: The recipe listed Prosecco or sparkling wine in the ingredients, but I was unable to list Prosecco as an ingredient: it kept being rejected. When I made this, I simply used a sparkling wine.
Nutrition Facts : Calories 307.7, Fat 0.2, Sodium 10.5, Carbohydrate 67.9, Fiber 2.1, Sugar 64.5, Protein 0.9
PEACH AND PROSECCO ICE
Categories Fruit Brunch Dessert Freeze/Chill Cocktail Party Frozen Dessert Peach Sparkling Wine Spring Summer Shower Vegan Party Bon Appétit Drink Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Stir first 3 ingredients in medium bowl until sugar dissolves. Blend peaches and reserved peach juices in processor until peaches are finely chopped. With machine running, gradually pour in sugar syrup; process until smooth. Add Prosecco and blend well. Transfer mixture to container. Cover and freeze until firm, at least 3 hours. (Can be made 2 days ahead. Keep frozen.)
WHITE PEACH AND PROSECCO GRANITA
Number Of Ingredients 4
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.
Nutrition Facts : Nutritional Facts Serves
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