Pear, Fig & Ginger Granita with Poached Figs
Pear, Fig & Ginger Granita
1 inch piece fresh ginger
1 lemon, juiced
Natural yoghurt, to serve
1 tsp grated ginger
1 star anise
Squeeze lemon juice
For the granita, add water and sugar to a heavy based saucepan on a low heat to dissolve the sugar. Once dissolved increase the heat and simmer until it reaches 104ºC on a sugar thermometer. Roughly peel and chop the ginger, pear, and figs then using a food processor, puree until smooth. Pass the mixture through a sieve, into a shallow freezable container, to get rid of seeds.
Once the syrup has come to 104ºC, remove from the heat and let it cool, then strain the syrup into the puree and add the lemon juice to taste. Stir well and freeze for around two hours.
For the poached figs, add the water, sugar, and spices to a heavy based saucepan on a low heat to dissolve the sugar.
Gently prick the skins of the figs, and once the sugar has dissolved, add them to the syrup, and bring to the boil for a few minutes. Remove from the heat, cover with cling film, and set aside to cool.
Once the granita has begun to solidify, stir with a fork until the ice crystals mix evenly - pulling the mixture from the sides of the pan inwards. Return to the freezer and repeat two or three times, until it is an even texture.
To serve, add a dollop of natural yogurt to the plate, topped with the granita, and a poached fig. Drizzle over a little of the fig poaching syrup and enjoy!