Kirsch-Granité mit Birnenhobeln
Kirsch-Granité mit Birnenhobeln is a recipe with fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 l sour cherry juice
- 1 cinnamon stick
- powder sugar (for dusting)
- lemon juice (for brushing)
- 1 pear
- sour cherries (for garnish)
Instructions
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1.
Wash the pear for the chips and slice it lengthwise into very thin slices. Brush with lemon juice. Spread on a baking sheet lined with parchment paper, sprinkle with powder sugar, cover with another sheet of parchment and weigh down with a second baking sheet. Bake in an oven at 80 °C (fan) for about 2 to 3 hours until they have a "dry" texture. Keep the oven door slightly ajar (use a wooden spoon handle as a spacer). Then remove the top sheet, lift off the parchment and let the pear chips cool in the oven.
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2.
Reduce the sour cherry juice with the cinnamon stick to 700 ml of liquid. Remove the cinnamon stick and let the nectar cool. Pour the juice into a shallow bowl and place it in the freezer. Stir every 30 minutes with a fork so that large ice crystals do not form, freeze for about 4 hours total. Serve in bowls garnished with fresh cherries and pear chips.
