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Pumpkin ravioli with sage

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White nectarine granita


Makes 1.5 litres.

You'll need

800 gm (about 10) white nectarines, stones removed, coarsely chopped 310 ml (1¼ cups) sugar syrup (see note) 60 ml (¼ cup) orange juice 185 ml (¾ cup) sparkling rosé, plus extra to serve

Method

  • 01
  • Process nectarines, sugar syrup and orange juice in a food processor until smooth. Stir in rosé, pour into a container and freeze for 6 hours or until frozen. Using a fork, scrape into flakes and spoon into serving bowls. Pour over extra sparkling rosé if desired.

Note To make sugar syrup, combine an equal quantity of sugar and water in a saucepan and boil for 1 minute. One cup each of sugar and water will make 1½ cups sugar syrup which will keep indefinitely refrigerated in a sterile container.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Jan 2007

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