Fruit soup with ice cream



  • 1 l (liter) apricot juice
  • 3 pears
  • 200 g raspberries
  • 200 g ice-cream


Peel two pears, remove the kernels and dice the fruits. Combine the pears and apricot juice. Blend the mixture for about 1 minute in order to get a puree.

Slice 1 left pear. Cover a baking sheet with parchment paper and place the slices of pear there. Bake them at 160 °C for 15-20 minutes.

Pour the fruit soup in a soup plates. Add raspberries and cubed ice-cream. Decorate the sweet course with pear “chips”.

Enjoy your meal!