Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 tablespoon hazelnuts (hazelnut flakes)
- 1 lemon (s)
- 4 tablespoon sugar, brown or maple syrup
- 1 teaspoon cinnamon powder
- 150 g rapes, red, seedless
- 150 g rapes, reen, seedless
- 3 pear (s)
- 300 g yourt (cream yourt)
- some mint to decorate
Print Recipe
Pin Recipe Instructions
- Roast the hazelnut flakes in a pan without fat, remove and let cool. Squeeze the lemon and mix the juice with 3 tablespoons of sugar (or maple syrup) and 1/2 teaspoon of cinnamon.
- Wash the grapes, pat dry, pluck from the stems and cut in half. Wash the pears, quarter them, remove the core and cut into thin wedges. Mix the grapes and pears with the lemon juice mixture.
- Season the yogurt with 1 tablespoon of sugar (or maple syrup) and a little cinnamon. Divide the fruit between 4 dessert glasses and top with the yoghurt. Garnish with nuts and mint.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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