June 12, 2026

Ayurvedic Menu Entrée

Ayurveda Menu Entrée: Pear Helene on Persian Pomegranate Sorbet "Heavenly Christmas Dream"

Pear Helene:

Ingredients for 4 people

  • 4 ripe seasonal pears
  • Juice of one lime or lemon
  • Juice of half an orange or tangerine
  • 1/4 tsp finely chopped fresh ginger
  • 1 liter water
  • 2-3 tbsp sago flour (or tapioca) or corn flour
  • 50 to 80 g brown sugar
  • 2 pinches cinnamon, 1 pinch cloves, 1 pinch star anise, 1 pinch cardamom, all freshly ground
  • 1-2 mint leaves
  • 1 tsp finely ground pistachios

Preparation

Boil down 1 liter of water with the sugar in a deep pot with the lid open until it has reduced by half. Peel the pears, remove the core and cut into halves, sprinkle with some brown sugar and drizzle with lemon juice.

Add the spices to the gently simmering sugar water. Add the finely ground sago/corn flour while stirring with a whisk and continue to cook for 10 minutes, stirring constantly. Now add the pear halves to the pot and cook for another 5 minutes.

Arrange 2 pear halves on a large shallow dessert plate with some juice and add pomegranate sorbet. With this dessert, beautiful shapes can be created on the plate, intensified by the color scheme. Garnish with mint leaves between the pear halves and sprinkle the rim of the plate with finely ground pistachio powder.

Written by admin

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