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Le Chaudron recipe
Granité pêche thym
Peach thyme granita
⏱ 270 minServes 4Medium90 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
6ripe yellow peachesabout 800 g / 1¾ lb
80 g (3 oz)superfine sugar
300 ml (1¼ cups)filtered water
5 sprigsfresh thyme
The juice of 1 lemon
- 6 ripe yellow peaches about 800 g / 1¾ lb
- 80 g (3 oz) superfine sugar
- 300 ml (1¼ cups) filtered water
- 5 sprigs fresh thyme
- The juice of 1 lemon
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the syrup: bring the water and sugar to a simmer until dissolved.
- Off the heat, add 3 sprigs fresh thyme, cover and steep for 20 minutes.
- Meanwhile, peel the peaches (score a cross, blanch for 30 seconds, then plunge into ice water).
- Remove the skins and pits, cube the flesh and blend with the lemon juice.
- Strain the syrup, mix with the peach purée and pour into the dish (2 cm / ¾ in deep).
- Cover and freeze for 4 hours, scraping with a fork every hour.
- Serve in chilled glasses with a few fresh thyme leaves.
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