Pear-Cumin Granite

• 1 (750ml) bottle sparkling pear cider, such as Eric Bordelet Poire Authentique or Granit
• 1 teaspoon powdered gelatin (or 4.5g sheet gelatin; see page 276)
• 2 tablespoons (30g) water
• 1 1/4 cups (250g) sugar
• 2 teaspoons (4g) freshly ground cumin (dont grind it too fine)

1. Set up an ice bath in a large bowl.
2. Pour about 3 tablespoons of the pear cider into a small bowl.
3. Sprinkle the gelatin over the surface and let sit for at least 1 minute.
4. Microwave for 45 seconds or heat gently in a saucepan until melted.
5. Put the water and sugar in a saucepan.
6. Bring to a boil over medium-high heat.
7. Whisk in the gelatin and strain into a medium bowl.
8. Gradually stir in the remaining cider and the cumin and set into the ice bath, stirring to chill quickly.
9. Pour into a baking dish and freeze for at least 8 hours.
10. To serve, scrape across the top of the granite with a fork to make small crystals.

bordelet, powdered gelatin, water, sugar, ground cumin

Taken from www.epicurious.com/recipes/food/views/pear-cumin-granite-376888 (may not work)