Sunday, November 9, 2014

Iced blackberry & pear romanoff

A delicious fall family dessert of blackberries, pears, whipped cream, thick yogurt, and crunchy meringues takes on a new light when slightly frozen.

* Makes 2 pints
  • 1 cup sweet pear purée
  • 1 cup heavy cream, whipped
  • 1 cup thick Greek-style yogurt
  • finely grated zest of 1 lemon
  • 1 cup roughly crumbled small meringues
  • 1 cup sweet ripe blackberries

In a large bowl, mix together the pear purée, whipped cream, yogurt, and lemon zest. Add a little sugar to taste if you wish, or if the blackberries are not too sweet.

Now fold in the crumbled meringues and finally the blackberries, mixing as little as possible. Spoon into a deep freezer container and freeze for 1 to 2 hours. Do not stir while freezing.

To serve, gently spoon the mixture onto a serving plate with a few more berries.

Variations:

  • Iced blackberry & apple romanoff
When preparing the basic recipe, replace the pear purée with apple purée. Serve with a shot of Calvados.

  • Iced blackberry & pineapple romanoff
Prepare the basic recipe, replacing the pear purée with crushed pineapple. Omit the lemon zest.

  • Iced cherry & apple romanoff
Prepare the basic recipe but replace the pear purée with apple purée and the blackberries with pitted and chopped black cherries.

  • Iced raspberry & pear romanoff
Replace the blackberries of the basic recipe with raspberries.

  • Blackberry & black cherry romanoff
Prepare the basic recipe, replacing the pear purée with pitted ripe black cherries.