Nectarine Granita
By: Anonymous
Published: Friday, February 12, 2010 - 10:39pm

Ingredients




2 pounds ripe juicy nectarines (8 to 10)
1 tablespoon mild-flavored honey (such as clover or 3 tablespoons fresh lemon juice
teaspoon almond extract
teaspoon vanilla extract
1 egg white

Preparation

1 Blanch the nectarines and remove the skins. Pit and cut into quarters. Puree in a food processor or blender and blend in the honey or sugar, lemon juice, almond extract, and vanilla extract. 2 Beat the egg white until it forms stiff peaks. Quickly beat into the nectarine puree. Transfer to a stainless steel bowl or ice trays without the dividers, cover, and place in the freezer. Every 2 to 3 hours, break up the granita with a fork or a food processor and return to the freezer It should not be frozen solid when you serve it, but should break apart easily. 3 NOTES : A granita is a fruit ice, made here by just pureeing the fruit with a very small amount of sweetening, folding in an egg white, and freezing until not quite solid. You break up the granita a few times with a fork or in a food processor during the freezing process so that it won't have too many ice crystals. 4 I probably wouldn't use a raw egg white in the Granita due to the risk of contamination. I would try pasteurized egg whites.