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Video recipe

About this recipe

✨

Recipe highlight

Why you’ll love it

Pear, quince, kefir, honey, cinnamon, and walnuts make this Balkan smoothie creamy, fragrant, and beautifully nostalgic. 🍐

Ingredients

• Orchard base 🍐
• 🍐 250 g ripe pear, peeled and chopped (2 cups / 8.8 oz)
• 🍏 180 g quince compote or soft cooked quince, chilled (1 cup / 6.3 oz)
• 🥛 300 ml kefir, chilled (1¼ cups / 10 fl oz)
• 🥣 120 g plain yogurt, chilled (½ cup / 4.2 oz) dairy
• 🍯 25 g honey (1 tbsp + 1 tsp / 0.9 oz)
• 🍋 15 ml lemon juice (1 tbsp / 0.5 fl oz)
• 🧂 1 tiny pinch fine sea salt
• Warm nutty finish 🌰
• 🌰 35 g walnuts, toasted (⅓ cup / 1.2 oz)
• 🌿 1 g ground cinnamon (½ tsp / 0.04 oz)
• 🌼 5 ml vanilla extract, optional (1 tsp / 0.17 fl oz)
• 🧊 120 g ice cubes (1 cup / 4.2 oz)
• Garnish ✨
• 🍐 4 thin pear slices
• 🌰 10 g crushed walnuts (1 tbsp / 0.35 oz)
• 🍯 10 g honey, for drizzle (2 tsp / 0.35 oz)
• 🌿 1 small pinch cinnamon

Preparation

• 1 Chill the fruit ❄️ Chill the pear, quince compote, kefir, and yogurt before blending. Cold ingredients keep the smoothie thick, creamy, and refreshing.
• 2 Toast the walnuts 🌰 Place the walnuts in a dry pan over medium heat for 3–4 min, shaking often, until fragrant. Cool for 5 min before blending.
• 3 Blend the base 🍐 Add pear, quince compote, kefir, yogurt, honey, lemon juice, salt, toasted walnuts, cinnamon, vanilla if using, and ice to a blender. Blend for 45–60 sec until smooth and silky.
• 4 Adjust the texture 🥤 If the smoothie is too thick, add 30–60 ml (2–4 tbsp / 1–2 fl oz) cold kefir. If it needs more brightness, add 5 ml (1 tsp / 0.17 fl oz) extra lemon juice.
• 5 Serve cold ✨ Pour into chilled glasses. Top with pear slices, crushed walnuts, a thin honey drizzle, and a little cinnamon. Serve immediately while cold and fragrant.

Timing details

Nutrition

Estimated values per serving.

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