Angela, Back in the early '90s, I was taught how to make coffee granita, and as an experiment decided to try making a peach granita, using a large can of peaches. I essentially pureed them in my food processor (not adding anything as they were the kind packed in syrup, which I discarded), and froze them, stirring every hour until the texture was granita-like. I served it for dessert with a raspberry puree, and it was a hit. I'm sure pureed fresh peaches would be marvelous, but you could probably take a shot at it with canned to see how it turns out.

• Reply