Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
450 g/1 lb fresh apricots 1 tbsp clear honey, or to taste 300 ml/10 fl oz water 2 ripe passion fruit, about 55 g/2 oz each or 2 whole star anise and 5 cardamom pods, bruised 4 redcurrants, to decorate 2 raspberries, halved, to decorate (optional) 2 strawberries, halved, to decorate (optional) 2 seedless grapes, halved, to decorate (optional).
1 Set the freezer to rapid freeze at least 2 hours before making the granita. Cut the apricots in half, discard the stones and reserve. 2 Pour the honey into a saucepan and add the water. Scoop out the seeds and juice from the passion fruit and add these, or the spices, to the pan. Bring to the boil then reduce the heat to a simmer and cook gently for 5 minutes. 3 Add the halved apricots to the pan, cover with a lid and simmer for 10-12 minutes, or until tender. Remove from the heat and leave to cool. 4 Drain the apricots (discard the spices if used), reserve the juice, then transfer the apricots to a food processor and process for 1-2 minutes to form a purée, slowly adding a little of the juice to slacken if necessary. 5 Pour the purée into a freezerproof container and place in the freezer for 2-2/2 hours, or until semi-frozen. Stir at least twice during the freezing time to break up the ice particles forming around the edges. 6 Once semi-frozen, serve spoonfuls in tall dessert glasses decorated with redcurrants, and berries and grapes if using. Remember to return the freezer to its original setting afterwards.
calories per glass 97