During warm weather season, this frosty, easy-to-make dessert is easy to make and will impress even the most elevated of palates. What completes its charm?
Dissolve the sugar in the coffee and pour it into a square dish.
Leave the dish in the freezer for two hours.
After two hours, remove the dish from the freezer and stir the coffee with a spatula.
Put the dish back in the freezer until the coffee is completely frozen.
Before serving the granita, use a fork to break up the coffee into small flakes. Add a touch of whisky to the granita at the last minute.
Peel the pears and brush them with lemon juice (to prevent them from turning brown).
Combine water, lemon juice and sugar in a small saucepan and bring the mixture to a boil.
Add pears to the saucepan and reduce heat to low.
Let pears simmer for 20 minutes or just until tender.
Just before serving, scrape vanilla seeds into cooking liquid or add cinnamon sticks (optional).
- 3 cups Van Houtte® Original House Blend coffee,
brewed and chilled
- ½ cup sugar
- Malt whisky (optional)
- 4 pears
- 2 cups water
- 1 tbsp. lemon juice
- 1 cup sugar
- Cinnamon sticks or vanilla pods (optional)
Chef Didier Leroy
A classicist by trade, Toronto’s Didier Leroy has become known for his masterful French cooking, receiving the honour of France’s Knight of the Order of Agricultural Merit in 2009. One of only 550 French Master Chefs around the globe, Leroy was also inducted in the Master Chef Association of France the following year.