Subj : Granizado de Queso Con Manzanas Y Piloncillo
To   : All
From : Ben Collver
Date : Wed Jan 31 2024 10:55:55

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Granizado De Queso Con Manzanas Y Piloncillo
 Categories: Desserts, Mexican
      Yield: 6 Servings

      3 c  Water
      2 tb Honey
      1 c  Queso fresco
      3    Tart apples; a crisp variety
           -such as Crispin or Granny
           -Smith
      2 c  Apple or pear cider
      8 oz Piloncillo; chopped -OR-
      1 c  Dark brown sugar; plus:
      1 tb Molasses
      1    Mexican cinnamon stick (3")
      1 pn Salt
    3/4 c  Pecans; toasted & coarsely
           -chopped

  Queso Fresco Granita With Syrupy Apples

  Combine the water and honey in a saucepan and cook over medium heat,
  stirring, until the honey is dissolved and the mixture reaches
  160 F. Let cool for at least 3 hours or overnight.

  Put the honey mixture and queso fresco in a food processor and blend
  until smooth. Pour the mixture into a shallow non-reactive pan and
  put it in the freezer.

  Once the edges start to freeze (about 1 hour), scrape lightly with a
  fork, bringing the ice crystals from the edges to the center. Return
  to the freezer and continue scraping every 30 minutes or so, until
  the mixture is completely frozen and looks like small ice flakes.

  Meanwhile, peel the apples and dice finely. Combine the cider,
  piloncillo, and cinnamon in a saucepan and cook over medium heat,
  stirring, until the mixture comes to a boil and the sugar has
  dissolved. Lower the heat and simmer until the syrup has thickened
  and has a consistency like maple syrup. Whisk in the butter and salt.
  Remove from the heat and stir in the apples. Let chill to room
  temperature.

  For each serving, mound about 1/2 cup of the cheese granita into a
  glass or cup. Drizzle about 4 tb of the apple syrup over the granita
  and top with 1 tb of the pecans. Serve immediately.

  Recipe by Fany Gerson

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