Honey-Scented Pear Frozen Yogurt

Preparation info

  • Yield: approximately

    6 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About



  1. Peel, and core the pears. Cut them in half, placing them in acidulated water as you work to prevent oxidation. Remove from the water and place the pear halves in a saucepan with the poaching syrup. Poach until soft. Drain. Puree the pears until smooth; set aside to cool. Discard the syrup or save for another use.
  2. Bring the honey to a boil in a small saucepan. A