If the evening is truly summery, there couldn't be a more welcome dessert than Susie Jacobs's easily made peach granita, which she says should be made with peaches or nectarines that are almost over-ripe. Once the granita is frozen and then pulsed in the processor to break up the crystals, it should remain soft enough to serve straight from the freezer.
|1 kg||Peach, very ripe, or nectarines (Main)|
|1||Tangelo juice, of 1 tangelo, or juice of 1 orange|
|3 Tbsp||Caster sugar|
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- Peel and stone the peaches and purée in a processor, adding the orange juice, cognac and sugar to taste.
- Pour into a bowl, cover and freeze, stirring with a fork every 30 minutes.
- When frozen, return to the processor and pulse until smooth.
- Return to the freezer.