Step 1: Make the Peach Granita

Place the chopped peaches, sugar, and lemon juice into a food processor.

Blend until completely smooth.

Pour the mixture into a loaf pan or shallow container.

Freeze for 2–3 hours until firm.

Scrape the frozen mixture with a fork to create fine icy crystals.

Return to the freezer until ready to serve.

Step 2: Soak the Tapioca Pearls

Place the tapioca pearls in a small bowl.

Cover completely with water.

Leave to soak for 2 hours.

Step 3: Prepare the Apricot Jelly

Add the chopped apricots, sugar, orange juice, and water to a saucepan.

Stir over medium-high heat until the sugar dissolves.

Bring the mixture to a boil.

Reduce heat and simmer for about 35 minutes until the fruit softens and the liquid reduces slightly.

Strain through a fine sieve lined with muslin cloth.

Avoid pressing the fruit to maintain a clear jelly.

Soak the gelatine leaves in cold water for 5 minutes.

Squeeze out excess moisture and stir into the hot apricot liquid until fully dissolved.

Divide the mixture evenly among four serving glasses.

Refrigerate for 3 hours or until completely set.

Step 4: Cook the Tapioca

Drain the soaked tapioca pearls.

Place them in a saucepan with the milk, sugar, and vanilla bean paste.

Cook over medium-low heat for approximately 10 minutes, stirring frequently.

Continue cooking until the pearls become soft and translucent.

Transfer to a bowl.

Cover with plastic wrap, leaving a few small ventilation holes.

Allow to cool completely.

Step 5: Assemble the Dessert

Spoon the cooled tapioca mixture over the set apricot jelly.

Top generously with peach granita.

Garnish with fresh peach wedges.

Serve immediately for the best texture and presentation.

This Tapioca Pearls with Apricot Jelly and Peach Granita dessert is best enjoyed freshly assembled so every layer retains its unique texture.