The warm richness of pear and the earthiness of cumin combine to create a new flavor that to me is the epitome of fall. This granité isn’t too sweet, so you could also serve it as a middle course of a big dinner, before the meat. You could substitute sparkling apple cider mixed with an equal amount of pear puree for the pear cider.
Recipe information
Yield
serves 6 to 8 on it¿s own or 10 as part of fourplay
Ingredients
Preparation
Step 1
Set up an ice bath in a large bowl.
Step 2
Pour about 3 tablespoons of the pear cider into a small bowl. Sprinkle the gelatin over the surface and let sit for at least 1 minute. Microwave for 45 seconds or heat gently in a saucepan until melted.
Step 3
Put the water and sugar in a saucepan. Bring to a boil over medium-high heat. Whisk in the gelatin and strain into a medium bowl. Gradually stir in the remaining cider and the cumin and set into the ice bath, stirring to chill quickly.
Step 4
Pour into a baking dish and freeze for at least 8 hours.
Step 5
To serve, scrape across the top of the granité with a fork to make small crystals.
