Granita peach. Today a traditional recipe of the Sicilian pastry, that of granita or, as it is called in Messina, cremolata of peach: a sorbet made from fruit pulp, lemon juice, sugar water that you can accomplish at home even without ice cream maker. Just get the constancy to stir the mixture every hour and use a metal container. The result will still be perfect and creamy. I used peaches in San Sperate, in Sardegna, particularly known for their sweet pulp and soda. And I accompanied the granita with fresh whipped cream and wild blackberries that I picked up in person in the hills of Barumini, hosting the famous Nuragic complex, Unesco. Is, for still exploit peaches, Also try to have a look at all myRECIPES DESSERT WITH PEACHES and, of course all my SICILIAN RECIPES. Have a good day!
SLUSH FISHING (Sicilian recipe)
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INGREDIENTS
- 800 grams of peaches
- 250 ml mineral water
- the juice of half a lemon
- 200 grams of sugar (the amount may vary depending on the sweetness of peach)
- 250 ml of cream
- 4 tablespoons granulated sugar
- more (optional), to taste
PROCEEDINGS
The preparation of peach granita is simple: Peel the peaches, remove the core and ripping them apart. Put them through a food processor until smooth and add the sugar, the lemon juice and water. Blend again and put the granita in a metal container.
Cover with aluminum foil and put everything in freezer. Remember to stir the crushed ice from the bottom at least once an hour. The cremolata of peaches should not be iced, nor should exhibit of icy clumps but must be creamy, Although very cold.
Whip the cream with the sugar until stiff (I got 30 minutes in the freezer to make it more stable and cold).
Serve peach granita with a generous dose of cream whipped and some blackberry garnish. Bon appétit!
9 comments
Hello,
How many hours should be more or less in the freezer to be ready? To eat dinner is fine if I do it about four o'clock?
Thanks!
Hello, Yes, It is fine but you must remember to mix it thoroughly every 15-20 minutes maximum otherwise it freezes.
OK thank you very much. They returned yesterday from Sicily and are abstinence from granita! Today I!
Let me know! And often mixes!
ADA
Hello, can you suggest me how to make a Parfait home for 8 persons, at least 1 kg.???
Thanks.
Enrico
Hi Enrico, and welcome. Then, do you want a peach Parfait? In any case, any fruit you choose, you have two roads for the semifreddo: a more professional, with a semifreddo identical to that of bakeries but not long enough to prepare, and one that I call ' accommodated ', that is easier, still good but not perfect as the first. In the first case, you have to follow the recipe in the Parfait with meringue, whipped cream and fruit, in the second you can simply combine the mashed fruit to whipped cream and sugar.
Here's where you can find basic recipes. For the professional to do Italian Meringue Parfait (Here's the recipe: https://www.sicilianicreativiincucina.it/le-basi/la-meringa-allitaliana/) and you're just 150 grams, then 500 of whipped cream and peach puree 300. If you want to make the second type, You can follow this recipe by substituting the strawberries with peaches: https://www.sicilianicreativiincucina.it/cupcake-di-semifreddo-di-fragole-con-panna-bozza/. Of course on the amount of sugar also evaluates according to the sweetness of fruits. If you like the idea you can serve the Parfait with fresh peaches into pieces slightly caramelized fried with sugar and Mint. Let me know, I'm always here. ADA
Ueeeeeeeee!!! But how are you? Listen: but because the container has to be metal.
Hi Mark! I'm fine and you? I haven't seen you for ages…the metal container leads better cold, But if you don't that's fine also the plastic! A big hug, ADA
MMMM… a delight only, MI sa… inviting and delicious! Congratulations, ADA, a big kiss! 🙂 :**