250 mlsparkling white wine220 gm (1 cup)caster sugar1vanilla bean, split, seeds scraped4ripe yellow peaches, stones removed, quarteredTo serve:toasted flaked almonds and raspberriesRaspberry granita110 gm (½ cup)caster sugar250 gmraspberries (about 2 punnets)250 mlsparkling white wineAlmond milk ice-cream500 ml (2 cups)almond milk (see note)1 tbspamaretto5egg yolks100 gmcaster sugar
For raspberry granita, stir sugar and 125ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil, simmer for 2 minutes, add raspberries and remove from heat. Process in a blender until smooth, strain through a fine sieve into a large shallow tray (discard seeds), add wine, stir to combine and freeze, scraping with a fork occasionally to form ice crystals (3-4 hours). Makes about 500ml.
For almond milk ice-cream, bring milk and amaretto just to the boil in a saucepan over medium heat. Meanwhile, whisk yolks and sugar in a bowl until thick and pale. Pour in milk mixture, whisk to combine, return mixture to pan and stir over low-medium heat until mixture thinly coats the back of a spoon (5-6 minutes). Transfer to a bowl, set aside to cool, refrigerate to chill, then freeze in an ice-cream machine until required. Makes about 500ml.
Stir wine, sugar and vanilla bean and seeds in a saucepan over medium heat until sugar dissolves. Bring to the simmer, add peaches, reduce heat to low and poach until just tender (5-10 minutes). Cool to room temperature, then refrigerate until chilled. Serve with scoops of almond milk ice-cream, raspberry granita, flaked almonds and extra raspberries.
Note Almond milk is available from supermarkets and health-food shops.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.