Skip to main content

Asian Pear Frozen Yogurt

Asian Pear Frozen Yogurt


Before I tell you about this Asian Pear Frozen Yogurt, I want to thank everyone who stopped by to enter Ree’s cookbook giveaway. The woman is well loved, that’s for sure! My random number generator this time was my friend Tami with whom I went to the National Gingerbread House Competition™ and to be fair, I didn’t take into account the entries coming in past the deadline. Congratulations to Patricia in Texas, a., and Jelli Bean. Email me your snail mail addresses at mytartelette[at]gmail[dot]com and I’ll pass the info on to Ree.

I have been back from Asheville for a couple of days yet and I am not done processing pictures from the weekend. We did a lot, ate a lot and well, drank a lot too! Instead of throwing down a few comments and a few photos here and there, I want to make the competition, competitors and judges justice (Ha!) so that will be in an upcoming post. I was part of an amazing group of people who tackled each house one by one and evaluated every square each of every display, no tasting though. I think I behaved…

Fall

Fall-iage in Asheville, NC.

That part lasted from 9.30am until 4.30pm. Yep. Tami who was not on jury duty booked a nice and lengthy massage at the spa, (another kind of heaven!) and there was a brief moment I wished I was there with her but I had a serious task at hand. Gingerbread houses at The Grove Park Inn is serious business folks! As in every competition, some of my chosen picks did not win Grand Prize or first place in some categories but that’s ok, it’s part of the maths behind it all.

Driving the 250 miles to Asheville gave me my fix of gorgeous Fall colors and foliage. I did stop a couple of times along the way to take it all in. I called B. and yapped about the reds and the golds I was seeing while he was racking brown dried leaves in the yard under a hot sun and no wind. He asked if there was some Asian Pear Frozen Yogurt he could have afterwards and lucky for him, I had not completely eaten the batch I had made from Jaden’s cookbook!

Asian Pear Frozen Yogurt


Trust me, I am not kidding when I say I almost ate the entire batch. That frozen yogurt is seriously addicting. I was hoping B. would focus on all the other dishes I had prepared in anticipation of my weekend away but no, he had to ask about the frozen yogurt! My fro-yo, how dare he?! Eh, that’s alright, I was feeling bad he was stuck at home with work while I was gallivanting working hard with Tami in the mountains of North Carolina.

I discovered Asian peasr for the first time when I moved to the US where almost every week I would be faced with a new item, either typically Southern or completely exotic as was the case with these pears (as well as prickly pears, dragon fruit, jicama, okra, etc…). I was intrigued. It was juicy, firm, sweet but the flavor was completely unique. You can easily find your share of bland ones, but if you pick the small ones, they will be packed with flavor and juice.

Asian Pear Frozen Yogurt


Jaden’s frozen yogurt recipe couldn’t be any simpler: pears, sugar, ginger, sugar and Greek yogurt. Chop, process, churn. And eat. She tops hers with some crushed pink peppercorns for a little sweet kick but I was out and particularly pressed for time to get more. Instead I topped ours with pomegranate seeds which gave the frozen yogurt a nice tart note.

Asian Pear Frozen Yogurt, adapted from and with permission of Jaden Hair:

Makes 1 1/2 pints

2 large Asian Pears
1/4 teaspoon freshly squeezed lemon juice (I used lime)
1 tablespoon finely grated fresh ginger
1 1/2 cups (375gr) Greek yogurt
1/2 cup (100gr) sugar
generous pinch of fine sea salt
1 tablespoons pink peppercorns (crushed) (I used pomegranate seeds)

Peel and chop the pears into small 1/2-inch chunks. Toass them with the lemon juice to prevent oxidizing. In a blender, combine the pears and ginger and puree until smooth. Use 1-2 tablespoons of water if this is difficult to puree.
In a large bowl, combine the pear puree with the yogurt, sugar and salt. Refrigerate for an hour.
Note: I skipped this step by refrigerating the pears for a couple of hours before.
Churn the mixture in your ice cream amker according to manufacturer’s directions.
Once churned, freeze until firm. Serve topped with the pink peppercorns.

Similar Articles


Comments


Maria November 19, 2009 um 10:23 pm

I have Jaden's book, but haven't had time to make anything yet. Of course the desserts are on the top of my list. I am glad this one has your stamp of approval. I can't wait to try it!


Katie @ goodLife {eats} November 19, 2009 um 11:02 pm

This is one I've been wanting to try but it feels too cold to eat ice cream right now. I guess you don't have that problem! I've made the Beef Broccoli, Summer Rolls, and Sweet and Sour Meatballs with Lychee so far. All were 2 thumbs up!


Dawn November 19, 2009 um 11:04 pm

This is one of the recipes from Jaden's book that I have at the top of my "to try" list. It looks delicious! Beautiful, beautiful photos, Helene.


Helene November 19, 2009 um 11:10 pm

Katie: I don't know, I eat ice cream even when it snows…My grandma always said "cold on cold and hot on hot" so I follow…ahaha!


Nutmeg Nanny November 19, 2009 um 11:32 pm

This looks great! I have never had an Asian pear but I have seen them a lot. I should definitely give them a try 🙂


mycookinghut November 20, 2009 um 12:11 am

Love your first shot…. so elegant!


candice November 20, 2009 um 12:50 am

Ohh, this sounds intriguing! Beautiful photography. I love Asian pears, so I'm curious as to how their crisp sweetness (that gives them their appeal) would translate to a frozen yogurt.


Peter G | Souvlaki For The Soul November 20, 2009 um 1:05 am

Wonderful Helen! I love the addition of Greek yogurt in this! Beautiful as always.


Lauren November 20, 2009 um 1:33 am

Congrats to the winners! This looks wonderful. So fresh and perfect flavours for the season =D.


Jessica November 20, 2009 um 2:01 am

This is so beautiful!


Abbie November 20, 2009 um 2:27 am

These are beautiful photos.


Lori November 20, 2009 um 2:48 am

I absolutely love the Fall-iage photo. And while I look at it I could eat some of this amazing fro yo. I seriously could make a batch of this.


SteamyKitchen November 20, 2009 um 3:15 am

Oh honey, you always make everything so elegant and beautiful. Kisses to you!!
jaden


LyB November 20, 2009 um 3:26 am

Your photos of pomegranates are so beautiful! They look like little jewels, juicy little jewels. 🙂


Anonymous November 20, 2009 um 4:22 am

Oh tartelette!.. my tartelette! The picture of the fall-iage is incredible. I can't stop staring at it. Let me know when i have to refill the parking meter with another quarter. 🙂

And Jaden's recipe sounds so delicious. I've got the book. I want it. I'll make it!


Nina Timm November 20, 2009 um 5:36 am

I have seen the Asian pears in the market, but have been a bit hesitant to try…..looks like I could be missing on something so delicious!!!


FriedWontons4u November 20, 2009 um 5:37 am

My ice cream maker has been hibernating since summer ended, but I might just have to wake it up for this recipe. Love how you top it off with the pomegranate seeds. What a great burst of color.


Alexandra November 20, 2009 um 5:42 am

Awesome! My mom has 3 asian pear trees…all good producers of fruit. This is perfect! I can't wait for the next harvest season!


Gloria November 20, 2009 um 10:11 am

I like it!


Danger Kitten November 20, 2009 um 10:35 am

This looks very elegant, and definitely seasonally appropriate! Pear and pomegranate just say holiday to me. I've also always loved ice cream when it's cold. Somehow it just seems to taste better!


The Teacher Cooks November 20, 2009 um 12:57 pm

Photography is beautiful!! You really make me want to try this.


Amy J in SC November 20, 2009 um 1:21 pm

Love these colors together Helen.

Can't wait to see the Gingerbread Competition photos!


{kms} November 20, 2009 um 1:59 pm

asian pears bring back so many childhood memories. what a lovely frozen treat to transform a much cherished fruit.


Erin November 20, 2009 um 3:10 pm

this looks delicious! i would have never thought to make pear ice cream or frozen yogurt, but i'll have to give this a go when the weather warms up…and i LOVE the fall-iage photo – what a beautiful photo. thank you so much for sharing. 🙂


Carolyn Parker November 20, 2009 um 3:15 pm

I keep thinking how refreshing this wood be as a Thanksgiving dessert. Beautiful!


Anonymous November 20, 2009 um 4:08 pm

yummy! 😀 It looks great!


Valérie November 20, 2009 um 4:56 pm

Wow, how inspiring! I had my first taste of Asian pear in Japan, as a child, and even though I wasn't too sure what it was (like most of the foods I was discovering in Japan), I loved it immediately. It's so great that we can find it in outside of Asia! I keep hearing wonderful things about Jaden's book, I'm going to have to get it for myself!


pastry studio November 20, 2009 um 4:57 pm

What a gorgeous recipe. I love Asian pears – well, all pears! – and I can't wait to try it.


Rose November 20, 2009 um 9:01 pm

This looks so insanely wonderful, I'm dreaming of it now! Asian pear is one of my favorite flavors!


kcline November 20, 2009 um 9:55 pm

Oh I have everything to make this… it looks so gorgeous!


Sara November 20, 2009 um 11:11 pm

Yum. This is one of those things that I would eat all day long, but sort of dread the ice cream machine. I know I know, its does the work for you. But stil, I wish you lived closer so I could steal yours!


alecho November 21, 2009 um 12:55 am

wow… you make incredible food, and pictures are sooooo awesome. new here, and I'm glad I found this site. cool! 🙂


Helene November 21, 2009 um 4:35 am

Sara: you don't need an ice cream machine to make perfectly decent ice cream. Freeze the base for an hour, whip it either in a stand mixer or with hand held beaters. Freeze for an hour and whip again. Do this about 3 more times.


Elizabeth November 21, 2009 um 6:11 am

Asian pears and greek yogurt. Two of my most favorite things in the world. And it looks just as lovely as it sounds! (I also love that shot of the light glancing off the pomegranate in the window. Beautiful…)


Noche de verano November 21, 2009 um 10:33 am

What a lovely blog you have!This is my first visit here, and I have fallen in love with all your delicious pictures and recipes.Everything is so beautiful!


cobrizoperla November 21, 2009 um 1:03 pm

what a wonderful colors these photos!
elegant and appetizing!
ciao


NKP November 21, 2009 um 1:56 pm

I love these unique flavours! Can't wait to check out this book. Beautiful photos.


Valentina November 21, 2009 um 9:46 pm

I have eaten them but never had youghurt. I sure will give it a try some day.Looking forward to reading about the gingerbread houses.


Mimi November 22, 2009 um 3:07 am

Looks so delicious and refreshing.
Mimi


Susan November 22, 2009 um 3:21 am

Your photos are amazing. Would you mind sharing what camera you use?


J2Kfm November 22, 2009 um 9:58 am

what a refreshing dessert, paired perfectly with those pomegranate seeds.
pear's the 'IN' ingredient this autumn eh? appearing in various recipes across the blogosphere.


Sophie Sportende Foodie November 22, 2009 um 10:31 am

What a georgous feast for the eyes & mouth,…hahahahahahaha,….

It looks so refreshing & ooh so fab too!


Sophie Sportende Foodie November 22, 2009 um 10:31 am

What a georgous feast for the eyes & mouth,…hahahahahahaha,….

It looks so refreshing & ooh so fab too!


kellypea November 22, 2009 um 1:59 pm

Mmm…Greek yogurt & pears…I can just imagine how delicate this tastes — I imagine I could nibble my way through quite a bit of it before realizing it!


mayan. November 22, 2009 um 4:08 pm

I know you must get this question a lot and I can't seem to find where you might have previously mentioned it, but what camera do you use?


TKW November 22, 2009 um 7:05 pm

Helen, this looks a-MA-zing! And Asian pears are my favorite fruit next to pineapple. I am definitely bookmarking this!


il ramaiolo November 22, 2009 um 9:04 pm

I see now your blog!! It's very very beautiful!!! Compliments!!! From Italy


Engineer Baker November 22, 2009 um 10:47 pm

Lucky, lucky girl, getting to gallivant around Asheville w/ Tami! I can't wait to see your gingerbread wrapup. And asian pears – add another food to the list of things I need to try to find in little ol' Wisconsin 😛


Unknown November 23, 2009 um 12:09 am

This dish looks absolutely beautiful. Wonderful job with the plating. Do you take all the photography too? These pictures are so pretty and the plating is awesome! 🙂


veron November 23, 2009 um 2:27 am

Now pear frozen yoghurt sounds absolutely delish and I do love me some greek yoghurt so I know I'll love this.


Helene November 23, 2009 um 2:47 am

Amber: yes, all the photographs on the blog are styled and taken by me unless otherwise specified.

Thanks everyone!


molly November 23, 2009 um 8:44 pm

Imagine! I never would have thought the subtle flavor of asian pears would come through a frost, but am now intrigued! Thx for the heads up!


Y November 24, 2009 um 6:52 am

Yummy! Sounds so refreshing. I don't normally use these pears in desserts because the flavour is quite mild, but I love the sound of this recipe!


Kate November 24, 2009 um 7:43 pm

I love pears and I'm glad to have chanced upon this recipe. I'll be sure to give it a try. The pomegranate provides a nice color contrast and makes it look more appetizing. Yum!


Anonymous November 26, 2009 um 9:48 pm

Stunning, as always. I've admired your exemplary culinary skills for a while now but this recipe really made my mouth water. Absolutely beautiful photographs too!


Lemon Lemon November 28, 2009 um 12:54 am

que hermosas fotos, me encantan!!!
y lo mejor que da mas ganas de probar las cosas!!!


Evelyne@CheapEthnicEatz November 28, 2009 um 10:05 pm

That just loks delicious. I am a new fan of making ice crem and yogurts. Awesome pictures!


Chef Basket November 22, 2010 um 8:29 pm

This Asian Pear Frozen Yogurt looks great! I don't think it's ever too cold for some frozen yogurt.


Write a Comment