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Peach granita

Preparation time: 15 minutes, plus freezing,
Cooking time: 6 minutes,
Calories: 69 per portion

ingredients

serves 4
350 g (12 oz) fresh ripe peaches
150 ml (1/4 pint) dry white wine
150 ml (1/4 pint) fresh orange juice
2 egg whites

method

1. Remove the skin from each peach (see Recipe 232). Halve the fruit, removing the stones, and chop the flesh roughly.

2. Put the peach flesh into a saucepan with the white wine and orange juice. Simmer gently for 5 minutes. Then blend the peaches and the liquid in a liquidizer until smooth.

3. Leave to cool. Put the mixture into a shallow container; freeze until the granita is 'slushy' around the edges, then tip into a bowl and break up the ice crystals.

4. Whisk the egg whites until stiff but not dry; fold lightly but thoroughly into the partly-frozen granita. Return to the container and re-freeze for 2-3 hours until firm.

This type of iced dessert is very refreshing on a hot summer day. The peaches and fresh orange juice provide enough natural sweetness to make it
unnecessary to use any artificial sweetener.

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