Ingredients
6 ripe nectarines (about 2 pounds, 1 kg)
1 1/3 cups (330 ml) water
1/2 cup (100 g) sugar
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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James Beard winner — 500 recipes across all Latin American cuisines
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
James Beard winner — 500 recipes across all Latin American cuisines
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Slice the nectarines in half and remove the pits. Cut the unpeeled nectarines into small chunks and cook them with 1 cup (250 ml) of the water in a medium, nonreactive saucepan over medium heat, covered, stirring occasionally, until theyre soft and cooked through, about 10 minutes. Remove from the heat and stir in the sugar. Let cool to room temperature. When cool, puree the mixture in a blender or food processor with the remaining 1/3 cup (80 ml) water until smooth. Freeze according to the instructions for freezing granita on page 145. To make Peach Granita, substitute 6 large peaches for the nectarines. Peel the peaches before cooking.