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Recipe courtesy of Gale Gand, Julia Moskin, and Rick Tramonto

Chilled Pear and Pineapple Soup

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  • Total: 30 min
  • Prep: 30 min
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1 large pineapple, ripe, leaves reserved, peeled, cored, and cut into chunks

3 pears, peeled, halved, and cored

2 cups cooled camomile tea

1/2 cup fragrant dessert wine (recommended: Muscat de Beaumes de Venise or Sauternes)


Freshly squeezed lemon juice


  1. In a food processor, combine the pineapple and pear chunks. Puree until smooth and strain through a fine sieve into a bowl. Add the tea and wine and mix. Add honey and lemon juice a little bit at a time to taste. Chill until very cold. Serve in bowls or martini glasses, garnishing each bowl with 2 pineapple leaves, sticking up like rabbit ears.