Where I come from in California, we bar-b-que in the summer. Actually, we bar-b-que all year long because the weather permits! I have been living in the mid-west for 7 indescribable years, and I quickly learned that "we" grill here. In a nut shell, I bar-b-que in California because a true Santa Marian cooks their food on an open grill or pit using red oak for fuel. Here in the mid-west the fuel source is charcoal. That being said... whether you are having a cook-out using red oak or charcoal I have a perfect treat to finish-off your outdoor summer feast!
LIMONCELLO, PEAR AND RIESLING GRANITA
1 CUP WATER
2 CUPS RIESLING
1/2 CUP SUGAR
2 RIPE PEARS PEELED, SEEDED AND QUARTERED
1/4 CUP LIMONCELLO
1. Mix together water, 1 cup wine, and sugar in a medium saucepan and bring to a boil.
2. Add pears, lower heat to simmer and cook the pears gently, about 10 minutes. Let cool slightly in cooking liquid. Drain the pears and reserve the liquid.
3. Puree pears in a food processor until smooth. You should have 1 cup of pear puree. Transfer to a mixing bowl.
4. Add cooking liquid, remaining wine and limoncello to the bowl. Mix well. Pour into shallow pan that will fit into the freezer. I use an 8 x 8 inch pan and freeze.
5. Gently srit the granita every 2 hours or until frozen. This allows the granita to freeze without separating and gives a proper crystal-like texture.
6. Once the granita is frozen, scrape the mixture with a spoon or ice cream scoop and serve immeadiately.
Garnish: curl a twist of lemon zest and a sprig of mint.