- 6 large pears
- 100g dried bissap
- 2 stalks of cinnamon
- 2 vanilla pods
- 250g of sugar
- 2 tablespoons of honey
- 1 glass of passion fruit juice
- 1L of water
1) Mix the bissap and remaining ingredients, except the pears, in a saucepan of cold water and bring
to a boil for about 15 minutes.
2) Peel the pears keeping the stems and plunge them into the bissap juice. Cook 5 to 7 minutes
depending on their size.
3) Remove the pears and set aside. Pass the bissap through the sieve (chinois). Collect the juice and
pour in a soup bowl then finish with the pear.
To be served hot with crushed pistachios or coconut petals.
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