-
1
Combine the water and honey in a saucepan and cook over medium heat, stirring, until the honey is dissolved and the mixture reaches 160F.
-
2
Let cool for at least 3 hours or overnight.
-
3
Put the honey mixture and queso fresco in a food processor and blend until smooth.
-
4
Pour the mixture into a shallow nonreactive pan and put it in the freezer.
-
5
Once the edges start to freeze (about 1 hour), scrape lightly with a fork, bringing the ice crystals from the edges to the center.
-
6
Return to the freezer and continue scraping every 30 minutes or so, until the mixture is completely frozen and looks like small ice flakes.
-
7
Meanwhile, peel the apples and dice finely.
-
8
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.
-
9
Lower the heat and simmer until the syrup has thickened and has a consistency like maple syrup.
-
10
Whisk in the butter and salt.
-
11
Remove from the heat and stir in the apples.
-
12
Let chill to room temperature.
-
13
For each serving, mound about 1/2 cup of the cheese granita into a glass or cup.
-
14
Drizzle about 4 tablespoons of the apple syrup over the granita and top with 1 tablespoon of the pecans.
-
15
Serve immediately.
