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.

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