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Califonia Bountiful
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Recipe

Dessert






Stone fruit granite

Adrienne Garcia
Marché Restaurant, Menlo Park


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Ingredients

1 1/2 lb. pluots (about 10; you can also use nectarines or peaches)
2 cups water
1/2 cup sugar
Sweetened whipped cream (optional)

Instructions

Slice pluots in half and remove pits. Cut each half into 6 pieces and put them in a medium saucepan with water. Cover and cook over medium heat, stirring occasionally, until tender. Remove from heat and stir in sugar.

Once mixture cools, purée it in a blender or food processor until very smooth. Then pour mixture into a flat container (or one that you can easily scrape out the mixture after it’s frozen) and put in freezer.

To serve, scrape granite with a fork and spoon into glasses. Garnish with slices peaches and pluots or any stone fruit that you like and a dollop of sweetened whipped cream.

Serves 2 to 4



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