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Print Friendly Recipe Recipe Information Source: Tamara Rabe Ingredients 1 envelope unflavored gelatin 1/4 cup (60 ml) cold water 1 cup (225 ml) chopped, peeled pear 1/3 cup (80 ml) pear nectar 2 cups (475 ml) buttermilk 3/4 cup (175 ml) honey 1 tsp (5 ml) vanilla 1 egg white 2 tbsp (30 ml) sugar Preparation Combine gelatin and cold water, let stand 5 minutes. Cook and stir over medium heat until gelatin dissolves. In blender, combine chopped pear and nectar. Cover and blend until smooth. Combine gelatin mixture, pear mixture, buttermilk, honey, and vanilla. Pour into 8x8x2 inch pan, cover and freeze for 4 hours. Beat egg white until soft peaks form; gradually add sugar, beat until stiff peaks form. Break frozen mix into chunks, turn into a chilled mixer bowl. Beat with electric mixer until fluffy. Fold in egg white. Return mix to cold pan. Cover and freeze. Comments

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