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
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.