🤖 Rezept und Bild mit KI erstellt, redaktionell geprüft · Mehr zur KI-Transparenz
Pear Purée
A German classic that is cooked all over the country as soon as the pears drop ripe from the tree: the milder sibling of apple sauce. Ripe pears are stewed soft with a little water, lemon and vanilla and then puréed, and sweetened only lightly. The purée is pale, velvety and delicately sweet and goes with rice pudding, potato pancakes and pancakes.
Kochzeit
35 min
Portionen
4
Zutaten
6
Nährwerte
pro Portion235 kcal
Kalorien
2 g
Eiweiß
1 g
Fett
52 g
Kohlenhydrate
Zubereitung
- 1
Peel the pears, quarter them, cut out the cores and cut the fruit into cubes of about 2 cm.
- 2
Slit the vanilla pod lengthways and scrape out the seeds with the back of the knife.
- 3
Put the diced pears into a pan with the water, the squeezed lemon juice, the vanilla seeds and the scraped-out pod and stew them covered over a low heat until soft, stirring once.
- 4
Take out the vanilla pod and purée the fruit finely with a stick blender or crush it roughly with a potato masher, depending on how chunky you want the purée to be.
- 5
Season the purée with the sugar and the cinnamon and bring it briefly back to the boil; very sweet pears often need no sugar at all.
