-4 vine peaches
-150 g of cooked beetroot
-100 g of sugar
-150 g of water
-5 cl of red wine
-1 cinnamon stick
-1 clove
-Rosemary
Recipe:
Peel and dice the beetroot. Bring the water and sugar to the boil, add
the diced beetroot, liquidize and put in the freezer on a tray for 24
hours.
Peel the vine peaches, dice 2 peaches and cut the other 2 into thin sections.
Pan-fry the diced peaches and deglaze with the red wine. Add a teaspoonful
of sugar, the cinnamon, clove and rosemary and then leave to stew for
5 minutes.
In the bottom of a glass, place the peach and red wine compote, a few
sections of fresh peach, then the beetroot granita, which you scrape with
a fork.
Chef’s tip: Later in the season, you can make
this recipe with nectarines.