A warm, juicy peach with icy raspberry granita is a great way to celebrate summer. Most of this dish is prepared ahead of time, which means you only have to reheat the peach before serving.

Raspberry Granita
3/4 cup water
1/2 cup sugar
1 cup strained raspberry puree (approximately 4 cups raspberries)
2 Tbsp lemon juice

1. Heat the water and sugar in a small pot to dissolve. Remove from heat and cool. Mix together the raspberry puree with the sugar syrup and the lemon juice. Taste and add more sugar or lemon juice if needed.

2. Pour the mixture into a wide, shallow container and place in the freezer for an hour. Remove the granita and scrape the ice with a fork, mixing the icy edges into the middle. Repeat once every hour for 6 hours until granita is fluffy and icy. Make the granita at least 6 hours and as much as a day before serving to achieve its full icy texture.

Peaches
3 medium to large free-stone peaches
2 cups fruity white wine
1/4 cup sugar

3. Preheat oven to 375 degrees. Slice peaches in half and carefully twist back and forth to separate. Using a large spoon, pry out the pits. Arrange peaches cut side up in a glass casserole dish. Sprinkle the peaches with white wine and continue to fill the dish with wine until the peaches are half submerged. Add water so the peaches are now three-quarters submerged.

4. Sprinkle peaches with the sugar and place in the oven. Bake 20–30 minutes, until tender but not collapsing. Remove and set aside. Once cool, remove the peach skins. If the skins are stubborn, you can leave them on.

To Serve: Reheat the peaches for 5 minutes in a hot oven. Place each peach in a serving bowl. Spoon a dollop of whipped cream or ice cream next to the peach. Spoon the granita beside the peach and sprinkle a few raspberries around to garnish. Serve immediately while the peach is hot and the granita is cold.

Makes 6 servings

By Jehnee Rains, Pastry Chef, Bluehour

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