Poached pears in spiced beetroot syrup, finished with Mūn FLOWERS Kombucha. A healthy, dairy-free dessert with natural colour and low sweetness. Ready in 30 minutes.
What are poached pears with beetroot?
It's a modern variant of pears in wine, where we replace the alcohol with cold-pressed beetroot juice and finish each portion with unfiltered FLOWERS Kombucha. The result: tender pears with a spiced syrup, intense ruby colour, and an acidic-floral touch that balances the sweetness.
It's a dessert suitable for almost any diet (vegan, gluten-free, lactose-free) and very low in added sugar: just 10g of coconut sugar for four servings. The spices (cinnamon, cardamom, cloves, ginger) do the aromatic work that red wine would normally do.
Ingredients (4 servings)
- 3 Conference or Blanquilla pears (approx. 450g)
- 125 ml Mūn FLOWERS Kombucha (elderflower and grape must flavour)
- 250 ml cold-pressed beetroot juice, strained, pulp-free
- 125 ml mineral water
- 1 pinch ground cardamom (0.1 g)
- 1 pinch ground ginger (0.1 g)
- 1 pinch ground cloves (0.1 g)
- 1 teaspoon cinnamon (2 g)
- 1 teaspoon vanilla powder (3 g)
- 1 teaspoon lemon zest (3 g)
- 10 g coconut sugar
- 5 g kuzu (or cornflour, if unavailable)
To serve: 125 ml extra of well-chilled FLOWERS Kombucha, distributed over each plate at the time of serving.
Step-by-step preparation
- Peel the pears, cut them into quarters, and remove the core. Set aside.
- In a medium saucepan, mix the beetroot juice, mineral water, spices (cardamom, ginger, cloves, cinnamon), vanilla, lemon zest, and coconut sugar.
- Bring to a boil over medium heat, stirring to dissolve the sugar.
- Reduce the heat to minimum and add the pear quarters. Cook for 15-20 minutes, until tender but firm (the tip of a knife should enter without resistance but they shouldn't break apart).
- Remove the pears with a slotted spoon and place them on a plate.
- Dissolve the kuzu in 2 tablespoons of cold water and add it to the cooking liquid.
- Bring back to a boil, stirring constantly for 1-2 minutes, until the syrup thickens slightly.
- Pour the syrup over the pears and let cool to room temperature.
- Refrigerate for at least 1 hour.
- At the time of serving, divide the pears among four deep plates and pour 30 ml of cold Mūn FLOWERS Kombucha over each portion.
Timings
- Preparation: 10 minutes
- Cooking: 20 minutes
- Chilling time: 60 minutes (minimum)
- Total: 1 h 30 min
- Servings: 4
Why Mūn FLOWERS Kombucha in this recipe
Mūn FLOWERS Kombucha is fermented with elderflowers and grape must. It brings three specific things to the dish:
- Controlled acidity: balances the sweetness of the syrup without making the pear cloying.
- Floral aroma: elderflower enhances the spiced notes (cardamom, vanilla) without masking them.
- Natural fizz: when poured cold over the warm syrup, it releases CO₂ and creates a contrast of textures in the mouth.
It is always added at the end, without heating. If cooked, it loses its carbonation and volatile aromas.
Variations
- With fresh cheese: serve each pear on 30 g of cottage cheese or ricotta. It adds protein and softens the acidity.
- Crunchy version: sprinkle 10 g of toasted flaked almonds just before serving.
- No added sugar: replace the coconut sugar with 2 crushed Medjool dates or 1 teaspoon of yacon syrup.
- Aromatic: add 1 star anise and 1 sprig of lemon thyme to the cooking.
- Citrusy: replace the lemon zest with blood orange zest and 1 teaspoon of juice.
- Cocktail version: mash the poached pears with their syrup and mix 50/50 with FLOWERS Kombucha. Serve in a glass with ice.
Common mistakes
- Cooking the kombucha: never boil it. Heat kills live bacteria, evaporates aromas, and eliminates the fizz. Always add it cold at the end.
- Overripe pears: they fall apart during cooking. Use firm, slightly green pears. Conference and Blanquilla are the most stable.
- Not straining the beetroot juice: the pulp clouds the syrup and prevents the kuzu from thickening properly. Strain with a fine mesh or muslin cloth.
- Too much kuzu: 5 g thickens 375 ml of liquid. More quantity produces a gummy texture. Always dissolve it in cold water before adding.
- Serving warm: the cold-aromatic contrast is part of the dish. Refrigerate for at least 1 hour.
Frequently Asked Questions
Can I use a different kombucha flavour?
Yes. NATURAL provides a cleaner acidity, HIBISCUS intensifies the red colour and adds fruity notes, GINGER adds a spiciness that pairs well with the spices. FLOWERS is the most balanced option due to its floral notes.
How long does it last in the fridge?
The poached pears with their syrup last for 3 days in an airtight container. The kombucha is always added at the time of serving, not before.
Is it suitable for diabetics?
The added sugar is very low (2.5 g per serving). Pears and beetroot provide natural sugars. Consult your nutritionist if you have specific restrictions.
Can I freeze the poached pears?
It is not recommended. When defrosted, they lose firmness and the syrup separates. It's best to prepare just the right amount.
What if I don't have kuzu?
Substitute with 5 g of cornflour dissolved in cold water. Kuzu is preferable for its cleaner texture and because it doesn't add flavour.
Is it suitable for children?
Yes. Mūn kombucha has less than 0.5% vol. residual alcohol from fermentation, within the range of a non-alcoholic beverage.
When to serve it
It's a versatile dessert. It works as a finish to hearty meals (lamb, game, stews), as a healthy snack accompanied by Greek yoghurt, or as a dessert suggestion for formal dinners due to its colour and presentation. In summer, serve the pears very cold; in winter, let them warm up for 10 minutes before adding the kombucha.
Other recipes with Mūn Kombucha
- Purple vegan cake with FLOWERS Kombucha — another dessert with the same kombucha flavour.
- Chocolate truffles with HIBISCUS Kombucha — a sweet probiotic bite.
- Cream and walnut nougat with kombucha — a traditional dessert reinterpreted.
Recipe by Mercè Pérez for Mūn Kombucha.
