“And who doesn’t serve cake after a meal? What kind of people? Would it kill them to put out a pound cake? Something!”
Always associating “dessert” with “cake,” I can completely relate to this line from Seinfeld. And while I’m not suggesting you forego cake entirely, this chilled pear soup with ginger makes a simple, elegant addition to your dessert recipe collection and an inspired way to showcase fresh fruit.
Cold and hot fruit soups are enjoyed throughout the world, but this recipe is probably closest to a European dessert. In many countries, cold fruit soups are traditionally made with berries or sour cherries and cooked or finished with wine. Other typical fruit soup combinations include strawberry-rhubarb and dried fruits (currants, raisins and other berries), with some calling for brandy or champagne.
What I like about this pear soup recipe is that it doesn’t contain added sugar, apart from the pears and juice. Fruit soups are forgiving, meaning that you can add lemon juice, or even a dash of maple syrup to the recipe, depending on your taste and the sweetness of the fruit.
Serve alongside a cookie plate, or perhaps even some cake.
Chilled Pear Soup with Ginger Recipe
- 6 Bartlett pears, peeled and sliced in evenly sized pieces
- 2 c pear juice
- ½ c white wine (I used a sauvignon blanc, but any type of dry white wine will do)
- 1 T ginger, minced
- 2 t vanilla extract
- *optional adjustments: dash of maple syrup, squeeze of lemon juice or a dash of cinnamon
- *optional garnish: fresh blackberries or toasted almond slivers
- In a large pot, combine pears, pear juice, white wine, ginger and vanilla. Cover and bring to a boil. Lower heat and continue to simmer, covered, for about 30 minutes. Remove from heat.
- When cooled, transfer pear mixture to a blender, food processor or Vitamix and process until smooth.
- Adjust seasoning, adding small amounts of water if needed to achieve the desired consistency. Transfer to serving bowls and garnish with blackberries or toasted almonds, if you like.