Filipino cuisine is gorgeously unique in the ways in which it can balance sour, spicy, salty, and sweet flavors all in one dish. This dessert pairs the natural sweetness of fresh pineapple and local honey with the savory spice of Eat This YUM! Tomato Jalapeño Marmalade and the palate-pleasing sourness of fresh lemon. Frozen into a granita, the flavors are intriguing! The dessert is also beautiful to behold. Spooned into a hollowed-out pineapple and garnished liberally with whipped cream, fresh fruits, chocolate-covered pocky and other Asian cookies, chocolate chips, and mint leaves, its appearance is impressive. For a final touch of sweet-meets savory, add sprinkles of salt and black pepper. Pair the granita with tiny glasses of chilled grappa or eau de vie.

Tomato Jalapeño Jam and Pineapple Granita Recipe

Tomato Jalapeño Jam and Pineapple Granita

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• Author: Rafe Vencio

Print Recipe

Description

Tomato Jalapeño Marmalade and Pineapple Granita is a refreshing frozen dessert that blends sweet pineapple, spicy marmalade, and tangy lemon. Served in a hollowed pineapple with fun toppings, it’s as eye-catching as it is delicious.

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Ingredients

Scale 1x2x3x

• 8 oz Tomato Jalapeño Jam
• 1 cup fresh pineapple, diced small
• 1 cup local honey
• 2 cups water
• 1 tbsp fresh lemon juice

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Instructions

1. In a blender, puree all ingredients until smooth.
2. Transfer to a freezer-proof, non-reactive bowl.
3. Allow mix to freeze undisturbed for at least an hour.
4. Scrape with a fork to break up the ice crystals that are forming. Repeat every 30 minutes until the mixture reaches the consistency of a firm slushy.
5. Serve in a hollowed-out pineapple or individual dessert bowls.
6. Garnish with whipped cream, fresh fruits, chocolate-covered pocky, and/or other Asian cookies, chocolate chips, mint leaves, and a sprinkle of black pepper and salt.
7. Pair with tiny glasses of grappa or eau de vie.

Try Rafe Vencio’s other recipes using Western Pennsylvania jarred ingredients:

• Kimchi Butter
• Spicy Giardiniera Pimento Cheese
• Filipino White Adobo Seafood Bouillabaisse
• Smokey Chipotle Pepper Jelly Ceviche on Tostada
• HoneyRum Strawberry Jam Semifreddo Tart

Recipe by Rafe Vencio, Amboy Filipino Food
Photography by Dave Bryce

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