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Ginger-Pear Granita with Honey Whipped Cream

Food & Drink
WÜSTHOF Ginger-Pear Granita with Honey Whipped Cream


  • 4 large pears (about 2 pounds), peeled and diced

  • ½ cup plus 2 tablespoons honey 

  • ¼ cup lemon juice

  • 1 tablespoon grated fresh ginger

  • 1 teaspoon vanilla extract

  • Salt

  • 1 cup heavy whipping cream


  1. Blend the pears with ½ cup water, ½ cup honey, lemon juice, fresh ginger, vanilla, and a pinch of salt until smooth.

  2. Pour the honey-pear juice into an 9 x 13-inch baking dish (or a large, freezer-safe glass storage container) and cover with a layer of plastic wrap (or lid).

  3. Place in the freezer for 90 minutes.

  4. Using a fork, scrape the frozen surface of the granita, taking care to get the edges, until you start seeing a fluffy, shaved-ice-like consistency (the granita will still be a little slushy in parts).

  5. Freeze the granita for another hour; scrape with a fork again.

  6. Repeat this process until you have a snowy dish of shaved ice, about 3 times total.

  7. Use an electric hand mixer (or a whisk and some elbow grease) to whisk the cream to soft peaks.

  8. Whisk in the remaining honey.

  9. Scoop into glasses, alternating layers of the honey-pear granita with the honey whipped cream, and serve immediately.

This recipe was originally written by Julia Clancy and is reprinted with the permission of the author.

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