Poached peaches with raspberry coulis and granita vino

Name: Poached peaches with raspberry coulis and granita vino
Yield: 8 servings
Cuisine: Boil
Ingredients: 250.00 ml sugar; 750.00 ml wine fruity white; 8.00 peaches peeled; 600.00 g raspberries; 420.00 g castor sugar; 1.00 lemon juice; 200.00 ml water; 200.00 g castor sugar; 750.00 ml wine red; 1.00 orange juice; 1.00 lemon juice

8 servings

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By Food24 November 03 2009

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Ingredients (11)

250.00 ml	sugar
750.00 ml	wine — fruity white
8.00	peaches — peeled

RASPBERRY COULIS

600.00 g	raspberries
420.00 g	castor sugar
1.00	lemon juice

GRANITA VINO

200.00 ml	water
200.00 g	castor sugar
750.00 ml	wine — red
1.00	orange juice
1.00	lemon juice

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Method:

Warm sugar and wine in a saucepan over low heat until sugar has dissolved. Bring to boil.
Reduce heat and lower peaches into wine syrup. Simmer for 20 to 30 minutes, or until tender but still firm.
COULIS: Reserve a couple of raspberries to decorate. Purée remainder with castor sugar and lemon juice. Chill.
GRANITA VINO: Boil water and castor sugar for 2 minutes, cool and refrigerate. Place in a bowl with remaining ingredients and mix well.
Pour into ice-cube trays and freeze.
Once of twice during the day, fork over ice crystals from edge of trays to centre, until completely frozen.