Whatever sounds good, looks good, taste good is what this is about, right? Well ok then.
Changes abound in my life constantly. Whenever I get comfortable in life, God has a way of nudging my comfortability and adding a new dimension. In our household right now, live one husband, one wife, two sons and a girlfriend of a son. We are adding to our abode, which will dramatically change how I cook for, ummm...a while I suppose. We'll be adding a young married couple while we build an apartment for them in our basement. Trying to feed seven adults on an all organic diet if not even possible for our budget for food. I will not abandon the ship on this, but, will have to find and use non-organics that are in season, cost effective for our home. Sometimes, this might include taking a trip to the "reduced price" shelf and making "something" with over-ripened, bumped up, bruised fruits or veggies. We'll live. I promise. I am going to figure out how to upload pictures on here, and begin to photograph the creations, both organic and non-organic. We do what we have to do, right?
Last night while at the grocery store, I found a variety of over-ripe pears for $1.51 a tray. My immediate thought was, Country Pear Granita! A dessert like this is just what this day calls for, something cool, creamy, but certainly not over sweet. This creation is now hanging out in the freezer, just waiting to be scrapped little by little until the crystals become a creamy slush consistency. Hopefully, there will be pictures...hopefully.
Country Pear Granita
6 or 7 pears, cored, peeled and roughly chopped
1 cup or reisling ( I bought one that was on sale)
1/2 to 1 cup of sugar, depending on the sweetness of the wine. I used 1/2 cup
2 or 3 cardamom pods or 1/4 to 1/2 teaspoon ground cardamom
juice of 1 lemon
Place pears, wine, cardamom and sugar in a saucepan and simmer for approximately 5-8 minutes ( 5 if using over-ripe fruit). Cool slightly, about 10 minutes should do it.
Pour pear mixture into blender and add lemon juice. Carefully, place lid on blender and hold lid firmly in place when using warm liquids in a blender! Trust me on that one!
Puree until smooth.
Pour the puree into a 9x13 pan. Carefully set in freezer on flat surface. Set the timer for 30 minutes. At the end of thirty minutes, use a fork, I use a serving fork for this, and gently scrape through the pureed fruit. Close freezer, reset timer, and repeat. This will take a few hours, be diligent.
Serve in custard bowls and your fruit will be a slushy consistency.
Let me know if you try it!