Asian-spiced pears with goat’s milk granita
1½ cup(s), (375ml)
vanilla bean paste
granulated stevia sweetener
4 medium, firm variety (see tips)
freshly squeezed orange juice
¾ cup(s), (185ml)
2 tbs, (2cm piece) thickly sliced
1 piece(s), coarsely chopped
1 tbs, leaves to serve
- Combine milk, vanilla and half the stevia in a jug. Stir until stevia has dissolved. Pour milk mixture into a shallow freezer-proof container. Cover and place in freezer for 6 hours or until granita has completely frozen.
- Meanwhile, place pears, rind, juice, ginger, lemongrass, star anise and remaining stevia in a medium saucepan. Add enough cold water to just cover pears.
- Place saucepan over medium heat and bring to a simmer. Reduce heat and simmer, covered with a square of baking paper, for 40–45 minutes or until pears are just tender. Set aside to cool in syrup. Cover and place in fridge for 2 hours or until completely cold.
- Using a fork, flake granita to break up ice crystals. Using a slotted spoon, transfer pears to serving bowls. Drizzle with a little cooking liquid and serve with granita, mint and extra zest.