![Maharishi Ayurveda Europe B.V. [DE]](http://maharishiayurveda.de/cdn/shop/files/mape_logo_85x_2x_4fa3ad6c-821a-4738-8803-0b9e4fbd888e.webp?v=1776845850&width=150){kind=logo}
![Maharishi Ayurveda Europe B.V. [DE]](http://maharishiayurveda.de/cdn/shop/files/mape_logo_85x_2x_4fa3ad6c-821a-4738-8803-0b9e4fbd888e.webp?v=1776845850&width=600){kind=logo}
Birne Helene
2026 June 12
Ingredients for 4 people
- 4 ripe seasonal pears
- Juice of half an orange or mandarin
- 1 litre of water
- 50 to 80 g brown sugar
- 1–2 mint leaves
- Juice of one lime or lemon
- 1/4 tsp finely chopped fresh ginger
- 2–3 tbsp sago flour (or tapioca) or maize flour
- 2 pinches of cinnamon, 1 pinch of cloves, 1 pinch of star anise, 1 pinch of cardamom, all freshly ground
- 1 tsp finely ground...
Preparation
Reduce 1 litre of water with the sugar in a deep saucepan, with the lid off, until the liquid has reduced by half. Peel the pears, remove the cores and cut them in half; sprinkle a little brown sugar over them and drizzle with lemon juice.
Add the spices to the gently simmering sugar water. Stir in the finely ground sagomehl/cornflour with a whisk and continue to cook for 10 minutes, stirring constantly. Now add the pear halves to the saucepan and cook for a further 5 minutes.
Arrange 2 pear halves on a large, flat dessert plate with a little juice and add the pomegranate sorbet. This dessert allows you to create attractive shapes on the plate, which are enhanced by the colours. Garnish with mint leaves between the pear halves and dust the rim of the plate with finely ground pistachio powder.
