Pear Jelly ( Woon Sali )


I had a nice comment from a Spanish visitor, so today I've made a recipe which I think originates from Spain. It is a pear purée jelly, which you can make from either agar or gelatin. In Thailand I eat this with sweetened coconut cream, but fruit yoghurt also works very well with this dessert.

3 Pears
10g Gelatin
50ml Orange Juice
2 Teaspoons Sugar

1. Peel the pears, remove the fruit and place in a food processor or blender.
2. Add 50ml orange juice.
3. Blend to a smooth pulp.
4. You should have about 350ml of pear pulp mixture at this point, you may need to adjust the gelatine if you have too little or too much. For this dish you want a strong jelly.
5. Into a saucepan, heat the pear pulp, sugar and gelatine. Stir to dissolve the gelatine and sugar. Heat until it's nearly boiling, but do not allow it to boil.
6. Leave to cool, pour into a mould and leave to set in the fridge.

Serve With
Fruit Yoghurt
or Sweetened Coconut Cream

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