Servings:
4
Prep time:
25
Cooking time:
5
INGREDIENTS
- - 6 kiwi
- - 2 pears williams
- - 0.25 pomegranates
- - 30 g of almonds
- - 2 tablespoons of sugar
- - 1 lemon, juice
INSTRUCTIONS
- Wash the kiwi and quickly rub them with a cloth trying to remove as much hair as possible from peel. Then cut them in half, empty them of the flesh with a teaspoon (getting a sort of cup) and turn them up side down in a dish. Blend the pulp with a spoon of sugar and a little lemon juice, then cover it and store in the refrigerator.
- Peel the pears, cut into small pieces and mash with a fork along with the lemon juice to prevent them discolouring. Keep going until you get a cream grainy, so sweaten it with the remaining sugar.
- Toast the almonds at low heat for a few minutes, stirring frequently. Let them cool, then chop them and add them to the cream of pears.
- Shell the pomegranate beans carefully removing the white cuticle. Fill the cups of kiwi with the cream of pears and arrange on plates, distributing to each pomegranate.
- Strain the cool kiwi sauce to remove the seeds and garnish with this dessert, serving them immediately.
