lb fresh bosc pears, cored, peeled and cubed
tsp ground cinnamon
tbsp lemon juice
1. Place pears, water, sugar and cinnamon in 3-quart slow cooker. Cover; cook on high 2 1/2 to 3 1/2 hours or until pears are very soft and tender. Stir in lemon juice. 2. Transfer pears and syrup to blender or food processor and process mixture until smooth. Strain mixture through sieve. Discard any pulp. Pour liquid into 11x9-inch baking pan. Cover tightly with plastic wrap. Place pan in freezer. 3. Stir every hour while freezing., tossing granita with fork. Crush any lumps in mixture as it freezes. Freeze 3 to 4 hours or until firm. You may keep granita in freezer up to 2 days before serving; toss granita every 6 to 12 hours.