Pear Burgundy Granita

comments (1) August 7th, 2008

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Click To Enlarge Photo: Boyd Hagen

1 cup sugar
1-3/4 cups water
3/4 cups Burgundy wine or fruit juice
10 sage leaves
4 lb. ripe Bosc or Bartlett pears, peeled, cored, and diced
2 tsp. lime juice

Makes 6-1⁄2 cups

Combine all the ingredients in a large pot over high heat and bring to a boil. Reduce the heat and boil for 5 to 10 min., or until the pears are tender. Let cool, then remove the sage leaves and purée the mixture. Freeze in a large, shallow pan for 24 hours or overnight. Stir the mixture during the freezing process if it begins to separate.

To serve, let the mixture sit at room temperature for 10 to 20 min., then scrape with a chilled metal spoon or ice cream scoop into chilled glasses.

Recipe by Meredith Ford
August 1998
from issue #16

posted in: dessert, pears

Comments (1)

robertdoss writes: I am definitely going to try this
Posted: 4:42 am on January 16th
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