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Epicurious

Pedro Ximenez Granité

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

  1. 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.__
TagsFrozen DessertDessertGranitaSherryAlcoholBeveragesDairy FreeGluten FreeNut FreeEasy5 Ingredients or FewerMake AheadCookbooks
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