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HealthyBar Williams Pear Fruit Puree — 1 kg
A practical ambient fruit puree for repeatable drinks, smoothies, slush, fruit ice cream and desserts.
100% fruit · no added sugar · 1 kg resealable doypack · 6 × 1 kg carton
Best for
smoothies, iced tea, ice pops, jam and desserts
Best paired with
raspberry, lemon, ginger, vanilla and cinnamon
Flavour character
Gentle, sweet, floral and soft
Rounds acidity and creates an elegant, soft fruit base.
Ingredients
Williams Pear
100% Williams pear.
Pour · Blend · Freeze · Finish
Complete recipes and clear final results
Each application includes quantities, preparation and the final result. Freeze is split into slush for a slush machine and fruit ice cream for moulds.
Pour — complete drink recipe
Pear Ginger Cooler
Yield: 1 drink, approximately 250–300 ml
Ingredients: 70 g Williams Pear puree · 10 g Sicilian Lemon puree · 10 ml ginger syrup · 150 ml soda water · ice as needed
Preparation: Add the puree and all non-carbonated ingredients to a shaker or tall glass and mix until smooth. Fill with ice, top with the carbonated ingredient, stir once and serve.
Final result: a refreshing single-serve drink with a gentle, sweet, floral and soft profile and a clean, drinkable texture.
Blend — complete smoothie or bowl recipe
Pear Raspberry Smoothie
Yield: 1 smoothie or bowl, approximately 350–450 ml
Ingredients: 120 g Williams Pear puree · 50 g Premium Raspberry puree · 150 g plain yoghurt or plant-based yoghurt · 60 g ice
Preparation: Place all ingredients in a blender and blend for 30–40 seconds until completely smooth. Pour into a glass and serve immediately.
Final result: a smooth, creamy drink with a gentle, sweet, floral and soft fruit profile.
Freeze — two different frozen results
Slush for a slush machine
Yield: approximately 1.07 kg of ready slush mixture at the calculator’s 20 °Bx target, intended for a slush machine
Ingredients: 600 g Williams Pear puree + 68 g sugar + 400 g water.
Preparation: Dissolve the calculated sugar in the water, add the puree and mix until completely uniform. Chill the mixture, pour it into a slush machine and run until a fine, spoonable frozen texture is reached.
Final result: approximately 1.07 kg of ready slush mixture at the calculator’s 20 °Bx target, intended for a slush machine.
Freeze — two different frozen results
Fruit ice cream for moulds
Yield: 1 kg mixture, approximately 10 moulds of 100 g
Ingredients: 500 g Williams Pear puree + 23 g ice-cream neutral base + 171.6 g sugar + 304.4 g water + 1 g stabilizer.
Preparation: Mix the sugar with the ice-cream neutral base, add the water and puree, then blend in the stabilizer until completely smooth. Pour into moulds and freeze at −18°C for at least 8 hours.
Final result: 1 kg of smooth fruit ice-cream mixture for moulds, giving approximately 10 portions of 100 g.
Finish — completed topping, sauce or spread
Pear Cinnamon Jam
Yield: approximately 250–350 g
Ingredients: 250 g Williams Pear puree · 40 g sugar · 5 g Sicilian Lemon puree · 2 g ground cinnamon · 3 g pectin
Preparation: Mix the puree, sugar and lemon. Bring to a gentle boil, whisk in the pectin and cook for 3–5 minutes. Transfer to a clean jar and cool.
Final result: a soft pear-cinnamon jam for toast, yoghurt and pastry fillings.
Pack and storage
1 kg resealable doypack · 6 × 1 kg carton
Store the unopened pouch in a cool, dry place away from direct sunlight, below +20°C. The supplier’s confirmed refrigerated guidance after opening is 0–4°C for a maximum of three days.
Important freezing hint for home users and bars
Important freezing hint for home users and bars
For longer practical use after opening, freeze the pouch or portion it and freeze immediately. While the puree is still frozen or only slightly softened, squeeze or cut off the amount you need and return it promptly to the freezer. Do not allow the whole pouch to thaw and do not repeatedly thaw and refreeze it.
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