I present my version of the dessert, and in brackets I'll write the original version. Coffee granite. Dissolve in hot water coffee and sugar, mix well and allow to cool completely at room temperature. Pour in the sake, mix well, pour into a container and put in freezer.

30 minutes to get the container and with a fork or knife to chop the resulting crust. Put back in freezer. This procedure is repeated every hour on the hour 4-5 times. (In the original granite have to be alcoholic. 100 ml of water 100 ml of sake. The procedure for the preparation of granites unchanged. In my family alcohol is not favor. And I thought the sweetness of the dessert will be wonderful shaded bitterness of coffee.)

To make the candy porous. Mix sugar, honey and water, put on medium heat to achieve complete dissolution of sugar. Boil the caramel to a temperature of 150 degrees. Add soda, mix quickly and pour it into the container. Allow to cool completely and break into pieces. A more complete recipe, see http://www.povarenok .ru/recipes/show/103 659/

Mix the sugar, water and soy sauce. Bring over medium heat to a boil and cook for 5 minutes. (For the very curious: Yes, the original used soy sauce. In this paragraph gag there.)

To reduce fire, put the washed pears and cook for 25-30 minutes, occasionally turning them.

Pears allow to cool completely in syrup. Then clean again and return to the syrup. To put for 30 minutes in the refrigerator.

Lemon cut into thin slices. Dip in syrup and then dry in the oven at 160 degrees. I did in microwave at minimum power for 3-4 minutes. (Original uses lemon thyme. To use fresh.)

Pears on a platter, pour a little caramel syrup. To put porous candies, chips, lemon and coffee Granita.