The caramel notes of this sherry lend themselves well to the fruits available in autumn.

　　

Ingredients

serves 8 on it¿s own or 14 to 15 as part of fourplay

　　3 1/4 cups (780g) water

　　2/3 cup (130g) sugar

　　1 1/4 cups (300g) Pedro Ximenez sherry

　　

Step 1

Combine the water and sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar is completely dissolved. Let cool completely.

　　

Step 2

Stir in the sherry, pour into a baking dish, and freeze for at least 8 hours.

　　

Step 3

To serve, scrape across the top of the granité with a fork to make small crystals.

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__