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Ginger-Pear Granita with Honey Whipped Cream

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


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

  • 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).

  • Place in the freezer for 90 minutes.

  • 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).

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

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

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

  • Whisk in the remaining honey.

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

WÜSTHOF Ginger Pear Granita with Honey Whipped Cream

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

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