Arrange the fruit, spices and cooking juices in a large dish or divide between four bowls. At the last moment, put a spoonful of the delicate flakes of spiced wine granita on top of your dessert.

Caramelising the flesh on a hot griddle will add an extra dimension, and poaching the fruit in wine is also a worthy way of serving it. Purée the fruit and use in a classic Italian Bellini recipe ...

Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several ... our simple recipe turns four pounds of ripe peaches into a sweet, tart, spicy, fragrant condiment ...