Granizado de Queso con Manzanas y Piloncillo

Name: Granizado de Queso con Manzanas y Piloncillo
Yield: serves 6 to 8
Ingredients: 3 cups water; 2 tablespoons honey; 1 cup queso fresco; 3 tart, crisp apples, such as Crispin or Granny Smith; 2 cups apple or pear cider; 8 ounces piloncillo, chopped, or 1 cup dark brown sugar plus 1 tablespoon molasses; 1 (3-inch) piece Mexican cinnamon; 2 tablespoons butter; Pinch of salt; 3/4 cup toasted pecans, coarsely chopped

December 9, 2011

Whenever I create a new dessert or want to reinterpret a classic one I am often inspired by other cuisines. During a visit to Italy I had a ricotta cheese granita and, although I have never seen one in Mexico, it inspired this raspado. I’ve incorporated apples, which are a classic pairing with cheese, to make a raspado that is unusual and unexpected—but certainly very, very tasty.

Recipe notes

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