SERVES 4
Ingredients:
4 ripe pears, cored and chopped
2 tbsp lemon juice
300g strawberries, hulled
300g raspberries
300g blueberries
Method:
Place the pears in a small saucepan with the lemon juice. Add enough water to cover. Bring to the boil, reduce heat and cook gently over a low heat until quite soft. Remove from liquid and allow to cool. Blend in a food processor or with a hand-held blender until smooth.
Add a little water if you prefer the sauce to be thinner.
Mix the berries together in a bowl and pour over the pear sauce.
Serve immediately or chill until required.
Keeps for 2 days in the fridge.
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