Summary

Ingredients

• 1 ½ kg pear (s), firm
• 100 g suar
• 1 stick cinnamon
• 1 tablespoon cornstarch
• 200 ml white wine
• 1 lemon (s)

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Instructions

1. Peel the pears and remove the core. Dice half of the pears and boil them with the cinnamon stick with 50 grams of sugar in a little water until soft and then puree without the cinnamon stick.
2. Dissolve the starch in one liter of water, add to the pear puree and briefly bring to the boil. Be careful with the starch so that the soup doesn`t get too mushy. Now the white wine, I took a Marsala with it, and pour in the juice of the squeezed lemon.
3. In the meantime, cut the second half of the pears into slices and boil them with 50 grams of sugar in a little water so they don`t get too soft. Add to the soup and chill in the refrigerator.
4. Although the cold pear soup can also be eaten as a dessert, it was originally intended as a starter. The amount of sugar can be changed depending on the sweetness of the pears and personal taste.