Orange Granita with Honey-Poached Pears, Cranberries, and Citrus

By Joanne ChangPublished: May 13, 2013

Yields:

Prep Time:

50 mins

Total Time:

9 hrs

You can make this tangy-sweet granita up to 2 weeks ahead, storing it in the freezer until ready to serve.

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Directions

1. Step 1In a medium pot, bring orange juice to a boil. Reduce heat to medium and boil gently, stirring occasionally, until reduced by half, about 45 minutes. Stir in apple juice and set aside to let cool to room temperature. Transfer to a freezer-proof, airtight container and freeze for 8 hours or overnight.
2. Step 2Split vanilla bean down the middle and scrape out the seeds using the dull side of a paring or table knife. (If using vanilla extract, add it later, along with the fruit). Transfer seeds to a small pot, whisk in 1 cup water and the honey, and bring just to a boil. Remove from heat and add cranberries and pears, submerging them in the poaching liquid. Cover and set aside for 1 hour, then transfer to an airtight container and chill until cold, about 4 hours or overnight.
3. Step 3To serve, set granita aside at room temperature until scraping a spoon across the surface produces crystalline ice shavings, about 15 minutes. Meanwhile, stir oranges and grapefruit into poached fruit. Transfer ice shavings to bowls, and use a slotted spoon to arrange some fruit on top of each serving. (Save poaching liquid for another use, if you’d like.) Garnish with mint and serve immediately.
  
  Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.