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Pear Soup

Pear Soup
Servings: 8


  • 4 large Bosc pears peeled, cored, and sliced
  • Juice from 1 tangerine
  • 1/2 tsp grated tangerine zest
  • 1/2 tsp chopped fresh ginger
  • 1/4 tsp freshly ground nutmeg
  • 1/8 tsp ground cardamom
  • 3 Tbs maple syrup
  • 2 1/2 cups buttermilk
  • 8 mint sprigs for garnish
  • Raspberry Sorbet


  • Place the pears, tangerine juice, zest, and ginger in a food processor or blender and process until smooth. Pass through a fine-mesh sieve. Whisk into the remaining ingredients, except the mint and sorbet, and chill for at least 3 hours or overnight. Serve in shallow chilled bowls or goblets garnished with a small scoop of sorbet and a sprig of mint.