Food & Drink
Mixed Berry Danishes
These easy pastries are made using frozen puff pastry, cream cheese filling, and topped with mixed berries.
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Ginger-Pear Granita with Honey Whipped Cream
Ingredients
- 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
Directions
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Blend the pears with ½ cup water, ½ cup honey, lemon juice, fresh ginger, vanilla, and a pinch of salt until smooth.
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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).
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Place in the freezer for 90 minutes.
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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).
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Freeze the granita for another hour; scrape with a fork again.
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Repeat this process until you have a snowy dish of shaved ice, about 3 times total.
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Use an electric hand mixer (or a whisk and some elbow grease) to whisk the cream to soft peaks.
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Whisk in the remaining honey.
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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.
