Pear and plum salad with honey cream

Pear and plum salad with honey cream


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This elegant dessert fruit salad features fresh pears and plums with homemade pine nut brittle and a light honey cream dressing.

Lynn Lewis

Serves: 4 

  • sunflower oil, for brushing
  • 50g sugar cubes (about 12 cubes)
  • 3 tablespoons lemon juice
  • 4 tablespoons pine nuts
  • 2 medium firm pears
  • 250g plums
  • lemon balm leaves, for garnish
  • Honey cream
  • 100g light sour cream
  • 4 tablespoons honey
  • 1⁄4 teaspoon ground cinnamon
  • pinch of ground cloves
  • 1⁄2 cup (125g) whipping cream

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. To make pine nut brittle, lightly brush a piece of baking paper with oil. Place sugar, 1 tablespoon lemon juice and 3 tablespoons water in a saucepan with a heat–proof handle. Allow sugar to caramelise until light brown. Remove from heat; stir in pine nuts. Spread mixture on baking paper immediately, as much as possible keeping pine nuts separate from each other. Let brittle cool. Break into pieces.
  2. Peel pears, remove seeds and cut into quarters. Cut pear quarters into slices lengthwise. Halve plums; remove stones. Arrange plums and pears on individual plates and drizzle with remaining lemon juice.
  3. To make honey cream: honey, cinnamon and ground cloves together. Whip cream until stiff and fold into quark mixture. Spoon a little honey cream in the centre of each serving. Sprinkle with pine nut brittle. Garnish with lemon balm leaves.

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