All summer long we’ve been enjoying summer soups from the freshest bounty of vegetables we could find.
Have you ever consider making soup for dessert? It’s an ideal medium for fresh seasonal fruits.
This recipe from Chef Payard only uses 4 ingredients and makes for an elegant and healthy dessert.
For a little extra sweetness, don’t be shy, add a scoop of vanilla bean ice cream on top or even a nice dollop of fresh ricotta cheese.
Blackberry Pear Soup
Makes 6 Servings
- 2 pints ripe blackberries
- 1 cup sugar
- 6 ripe Bartlett pears, peeled and cored
- 6 mint sprigs
1) Make the soup: Combine the blackberries, sugar, and 2 cups water in a saucepan just large enough to hold the pears upright. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer for 3 minutes. Remove the pan from the heat and allow it to cool for 10 minutes.
2) Transfer the berry mixture to a blender or food processor and process until smooth. Strain the purée through a fine-mesh sieve back into the saucepan. Trim the bottoms of the pears so they can stand upright. Add the pears to the berry mixture and bring to a boil over medium-high heat. Reduce the heat and simmer for 5 to 8 minutes, or until the pears are tender when pierced with a fork. (If the pears are not perfectly ripe, they will take longer to cook.) Remove the pan from the heat and cool completely.
3) Transfer the pears and soup to a large bowl, cover with plastic wrap, and refrigerate for at least 8 hours.
4) Serve the soup: Place 1 pear upright in the center of each soup bowl. Pour the soup over the pears and garnish with the mint sprigs.