Pear and plum salad with honey cream
30 minutes
This elegant dessert fruit salad features fresh pears and plums with homemade pine nut brittle and a light honey cream dressing.
Lynn Lewis
1 person made this
Ingredients
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
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- 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.
- 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.
- 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.
