Method

• 1.
  For the granita, place the peaches, ⅓ cup (75g) caster sugar and lemon juice in a food processor and whiz until smooth. Pour into a loaf pan and freeze for 2-3 hours. Once frozen, scrape with a fork until small crystals form, then return to freezer, covered with plastic wrap, until ready to serve.
• 2.
  Place tapioca in a small bowl and cover with water. Set aside to soak for 2 hours.
• 3.
  For the jelly, place apricot, sugar and juice in a medium saucepan with 2 cups (500ml) water. Stir over medium-high heat until sugar dissolves. Bring to the boil. Reduce heat to medium and simmer for 35 minutes until apricots have broken down and liquid has reduced to 2 cups (500ml). Strain into a jug through a fine sieve lined with muslin (do not press down on apricots or jelly will be cloudy). Reserve compote for another use (see notes). Soak gelatine leaves in a small bowl of cold water for 5 minutes to soften. Squeeze moisture from gelatine, add to apricot liquid and stir until gelatine melts. Divide between 4 x 1½-cup (325ml) capacity glasses. Chill for 3 hours until set.
• 4.
  Drain tapioca and place in a saucepan with the milk, extra 1 tbs sugar and vanilla. Cook, stirring often, over medium-low heat for 10 minutes or until tapioca is soft. Transfer to a bowl, cover with plastic wrap, poking a few holes in wrap with a skewer, then set aside to cool.
• 5.
  To assemble, divide tapioca between glasses. Top with granita and sliced peach, and serve immediately.