Pear-Infused Whipped Cream



2 cups heavy cream

1 large or 2 small pears – peeled, cored, chopped fine (the more surface area is exposed, the better)

Pinch sea salt


  • Combine the chopped pears, cream and a pinch of salt in a saucepan, and turn the heat to medium.
  • Keep a close watch on the cream. You do not want it to reach a simmer.
  • When you begin to see steam on the surface of the cream, and small bubbles begin to form along the sides of the pan (this should take about 5-8 minutes at medium heat), turn the heat off.
  • Let the pears steep in the cream for 15-20 minutes.
  • Then strain the cream and discard (or eat) the pears.
  • Cool the cream completely in the fridge, and whip to stiff peaks.

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