PEACH GRANITA WITH ZURRACAPOTE AND CINNAMON STRAWS

INGREDIENTES 

Peach granita:
10 peaches  or 1 kg peach pulp
500 gr sugar
1 litre water
1 dl peach liqueur.

Zurracapote:
2.5 litres water
2.5 litres red wine
2 kg sugar
1 cinnamon stick
4 lemons, squeezed
4 oranges
squeezed
50 gr cornflour diluted in cold wine.

Cinnamon straws:
2 sheets filo pastry for 8 straws
100 gr butter
25 gr cinnamon powder
1/2 sheet flaky pastry
Granulated sugar.

PREPARATION

First make a syrup with the sugar and water. Cool, then add the peaches or the frozen peach pulp and the liqueur and place in the freezer. To make the zurracapote, heat all the ingredients together (except for the cornflour). After about 25 minutes, bind with a little of the cornflour. Leave to stand and strain when cool.

Melt the butter with the cinnamon powder and brush over squares of filo pastry.

Wrap round a stick and bake at 150ºC for 20 minutes. Roll out the flaky pastry, adding sugar, to make very thin, sweet slices. Cut into squares and bake in baking paper with a weight on top at 170ºC for 20 minutes.