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We all know that kombucha is not only delicious, but also a healthy substitute for lemonade. This fermented tea drink is an excellent source of probiotics. But have you ever tried kombucha caramel? It is out of this world! A few simple ingredients and the result is a rich, sumptuous and spectacular dessert.


  • 2 pears;
  • 2 bottles of SUN365 Kombucha with Melissa;
  • 500 g low-fat ricotta;
  • 4 tablespoons natural yoghurt;
  • 1 tablespoon sugar;
  • Handful of chopped roasted hazelnuts.


  • Wash, peel, halve and remove the seeds from the pears.
  • Place the pears in a saucepan, add 2 bottles of kombucha and cook over a medium heat for about 20 minutes.
  • Remove the pears and set aside. Continue to cook the kombucha syrup over a high heat until it is well reduced, thickened and caramel-like (about 30 minutes). Set aside.
  • Place the ricotta, yoghurt and sugar in a bowl. Whisk everything well until the cream is smooth.
  • Place a couple of spoonfuls of ricotta cream and half a pear on a plate, drizzle with a spoonful of kombucha caramel and sprinkle with chopped hazelnuts.