Quick & Easy

Muscat granita with figs and honey fennel syrup

Granita made from the musky, fresh-grape muscat grape with figs and a sweet honey and fennel syrup
Muscat granita with figs and honey fennel syrup



1.Bring the water, muscat, sugar, peppercorns, rind and juice to the boil in small saucepan. Cool 10 minutes.
2.Strain muscat mixture into 14cm x 21cm (5½-inch x 8½-inch) loaf pan. Cover with foil; freeze about 4 hours or until firm, scraping granita from bottom and sides of pan with fork every hour.
3.Dry-fry fennel seeds in small saucepan until fragrant. Add the extra water and honey; bring to the boil. Reduce heat; simmer, uncovered, without stirring, about 5 minutes or until mixture thickens slightly. Strain through sieve into small jug; discard seeds. Cool syrup 10 minutes.
4.Cut figs lengthways into five slices; divide among serving plates. Drizzle figs with syrup; top with granita.

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