Peer and Elderberry dessert


The pear and elderberry dessert originates from the Highlands, but with slight regional modifications it was possible to meet it also in other parts of the republic.

Seasonal ingredients were commonly available mainly at the turn of summer/autumn, so it was prepared more as an autumn dessert with a large harvest of pears and elderberries.


  • 500 g pears
  • 200 g elderberries
  • 3 dcl water
  • 80 g vanilla custard
  • For decoration:
  • 1 dcl cream 33%
  • Lemon balm for decoration


  1. Peel the pears, remove the pits and cut into cubes.. Put them in a pot, cover with water so that the pears are under water. Cook the pears until tender over low heat. In the meantime, remove the stems from the elderberries, take out the unwanted balls and add to the tender pears. Bring to a boil, season to taste and thicken with  vanilla custard which is stirred in a little of  water.
  2. Put the cooked mixture in a glass and let it cool fot at least two hours..
  3. Decorate with whipped cream and a piece of lemon balm on the top.


Alternative ingredients for the preparation of this dessert are different types of fruit depending on the season – apples, apricots, plums, etc.

White sugar can be replaced with a brown variant of cane sugar, or with a suitably chosen flavored syrup.

For decoration, it is possible to replace the 33% animal cream with vegetable fat, which can be whipped.

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