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Le Chaudron recipe
Granité poire william
Williams pear granita
⏱ 280 minServes 4Medium120 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
6ripe Williams (Bartlett) pears900 g (32 oz)
80 g (3 oz)superfine sugar
250 ml (1 cup)filtered water- 2 tbsppear brandyoptional
Juice of ½ lemon
½ beanvanilla
- 6 ripe Williams (Bartlett) pears 900 g (32 oz)
- 80 g (3 oz) superfine sugar
- 250 ml (1 cup) filtered water
- 2 tbsp pear brandy optional
- Juice of ½ lemon
- ½ bean vanilla
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Split the vanilla bean and scrape out the seeds for the syrup.
- Bring the water, sugar, vanilla bean and seeds to a simmer.
- Simmer for 5 minutes, then take off the heat and let cool.
- Peel and core the pears, cut into large cubes and toss with lemon juice.
- Blend for 1 minute until smooth.
- Mix with the strained vanilla syrup and the pear brandy, if using.
- Pour into the dish (2 cm / ¾ in deep), cover and freeze for 4 hours, scraping with a fork every hour.
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