José Pizarro’s recipe for peach and moscatel granita | Food

For me, the best desserts are often the simplest. In Spain, we often finish a meal with something light, something that refreshes rather than fills you up. This is exactly that. It has a lovely texture that sits somewhere between a drink and something you eat, and is perfect at the end of a long meal. It feels relaxed but still special, the kind of thing you enjoy on a warm day, when all you want is something fresh and uplifting.

Peach and moscatel granita

Prep 5 min
Cook 40 min, plus chilling
Freeze 3 hr+
Serves 6

500ml moscatel wine
125g caster sugar
5-6 lemon thyme sprigs
Pared zest of 1 unwaxed lemon, plus the juice of ½ lemon
6 ripe peaches or nectarines

Put the wine and sugar in a pan with the lemon thyme and lemon zest, then heat gently until the sugar dissolves. Add 500ml water and bring to a simmer.

Lower the peaches into the liquid and poach for four to five minutes, until tender. Lift out the peaches with a slotted spoon, transfer to a plate or tray and leave to cool. Once cool enough to handle, remove the skins from the peaches and add these to the pan of poaching liquid. Put the peeled peaches in the fridge to chill.

Bring the poaching liquid to a boil, then simmer for 15-20 minutes, until it reduces slightly and turns a lovely pink colour. Strain into a jug, pressing the juice from the skins, then stir in the lemon juice: you should have about 700ml syrup. Leave this to cool, then chill in the fridge until cold.

Pour the chilled syrup into a shallow tray and put in the freezer for 30 minutes. Stir with a fork then repeat, stirring every half an hour or so. You will need to do this five or six times, until you have a lovely granita.

Serve scoops of the granita with a whole poached peach, or cut the fruit in half and remove the stones.