Plum Granita with Summer Fruit

1. 1

   Combine water, sugar, allspice and cinnamon in heavy small saucepan.

2. 2

   Scrape in seeds from vanilla bean; add bean.

3. 3

   Bring to boil, stirring until sugar dissolves.

4. 4

   Reduce heat and simmer until liquid is reduced to 3/4 cup, about 2 minutes.

5. 5

   Cool syrup completely.

6. 6

   Puree 1 1/2 pounds plums in processor.

7. 7

   Press enough puree through sieve to measure 1 1/2 cups.

8. 8

   Strain syrup into puree and blend well.

9. 9

   Transfer mixture to 9x5x3-inch glass loaf dish.

10. 10

    Freeze plum mixture until flaky crystals form, stirring every 30 minutes, about 4 hours.

11. 11

    (Can be made 1 week ahead.

12. 12

    Cover; keep frozen.)

13. 13

    Spoon granita into 4 glass goblets.

14. 14

    Top with peach, nectarine and plum slices and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.