This simple four ingredient stunner of a dessert soup comes to us courtesy of Patissier Francois Payard. It makes the most of this bridge season as the berries are making a brilliant last stand and pears are making their first appearance of the year. For a little extra sweetness, you can add a scoop of vanilla bean mousse or ice cream on top
Blackberry Pear Soup
Makes 6 Servings
2 pints ripe blackberries
1 cup sugar
6 ripe Bartlett pears, peeled and cored
6 mint sprigs
1) Make the soup: Combine the blackberries, sugar, and 2 cups water in a saucepan just large enough to hold the pears upright. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer for 3 minutes. Remove the pan from the heat and allow it to cool for 10 minutes.
2) Transfer the berry mixture to a blender or food processor and process until smooth. Strain the purée through a fine-mesh sieve back into the saucepan. Trim the bottoms of the pears so they can stand upright. Add the pears to the berry mixture and bring to a boil over medium-high heat. Reduce the heat and simmer for 5 to 8 minutes, or until the pears are tender when pierced with a fork. (If the pears are not perfectly ripe, they will take longer to cook.) Remove the pan from the heat and cool completely.
3) Transfer the pears and soup to a large bowl, cover with plastic wrap, and refrigerate for at least 8 hours.
4) Serve the soup: Place 1 pear upright in the center of each soup bowl. Pour the soup over the pears and garnish with the mint sprigs.