Recipe submitted by local WDFM customer Marc Barrett.
Note: The granita is easy once the seeds are removed.
Wash and stem the grapes (2lbs).
Add about 3/4 – 1 cup of water , 2/3 cup of sugar to the grapes in a medium sauce pan. Heat over medium heat until just a simmer. Continue to simmer for about 10 minutes. Remove from heat and while still warm add 2 sprigs of fresh mint. Remove mint after 10-15 minutes. If too hot, the mint flavor will still be okay but not as defined. If too hot, the mint wilts and loses it bright green color.
The easiest way to deal with the seeds is to use a food mill and medium aperture disc. A chinois will work but takes more time.
Remove unwanted solids from the liquid by passing through a fine mesh strainer.
Add a squeeze or two of fresh lemon juice.
Place the liquid in a medium flat bottom container and place uncovered in the freezer. As the ice crystals form, scrape from the edges with a fork . Continue about every 30 minutes until I’ve crystals have replaced the grape-mint liquid.
Prepare slices of fresh peaches and place in martini glass or something similar. Top peaches with the granita. Garnish with fresh mint.
PEACH AND BERRY COBBLER
Peach season is in full swing! Find them from many farms at our local farmers markets (along with last-of-the-season blackberries and strawberries—watch for blueberries coming soon!) For more peach recipes, go to edibleaustin.com and search for “peaches.”
4–5 cups sliced peaches
1 cup strawberries, blackberries or other berries
2 T. sugar (to taste)
2 T. quick-cooking tapioca
For the crust:
2 T. sugar
1 c. flour
1½ t. baking powder
¼ t. salt
¼ c. butter
¼ c. milk
1 egg, lightly beaten
Mix the peaches, berries, sugar and tapioca together. Set aside for at least 30 minutes.
Preheat oven to 350°.
Combine all of the dry ingredients. Cut the butter in with a fork until it reaches the consistency of course crumbs. Stir in the milk and egg until just combined. Don’t over mix.
Turn fruit into a buttered, 2-quart glass baking dish. Using a large spoon, drop the batter over the fruit.
Bake for 35 – 40 minutes or until the crust is lightly browned.