Servings:
4
INGREDIENTS
- - 6 kiwi
- - 2 pears williams
- - 0.25 pomegranates
- - 30 g of almonds
- - 2 tablespoons brown 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 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 from discolouring. Keep going until you get a grainy cream, 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 carefully the beans of the pomegranate removing the white cuticle. Then fill the cups of kiwi with the cream of pears and arrange on dishes, distributing on each the pomegranate.
- Strain the cold kiwi sauce to remove the seeds and use it to garnish the dessert, serving them immediately.
