The caramel notes of this sherry lend themselves well to the fruits available in autumn.
Recipe information
Yield
serves 8 on it¿s own or 14 to 15 as part of fourplay
Ingredients
3 1/4 cups (780g) water
2/3 cup (130g) sugar
1 1/4 cups (300g) Pedro Ximenez sherry
Preparation
Step 1
Combine the water and sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Let cool completely.
Step 2
Stir in the sherry, pour into a baking dish, and freeze for at least 8 hours.
Step 3
To serve, scrape across the top of the granité with a fork to make small crystals.
Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.
Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.
Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__
