Eton Mess with Balsamic Pears

Recipe by
Simon Johnson




  • 2 Buerre Bosc pears
  • 1 tsp Madagascar Bourbon Pure Vanilla Bean Paste
  • ¼ cup La Vecchia Dispensa organic high density balsamic
  • ½ cup Sour cherries, soaked in hot water, drained & chilled
  • 250 g Meander Valley Crème fraîche
  • 1 Brutti e Buoni, cimmanon flavoured
  • You will need 4-6 serving glasses, Ninguna water glasses
  • Serving suggestions, Allpress Full City Espresso


  1. Peel & slice the Buerre Bosc pear into bite sized pieces
  2. In a medium mixing bowl, stir the bourbon vanilla paste through the crème fraîche
  3. Fold in half of the pear pieces, (reserve the other half)
  4. Add half of the sour cherries & 4 of the Brutti e Buoni Bon Bons
  5. Place a dollop of mixture into each of the serving glasses
  6. Follow with a generous drizzle of La Veccchia Dispensa high density balsamic vinegar, some of the reserved pear slices & sour cherries. Along with another layer of crumbled brutti e buoni
  7. Repeat with the remainder of the fruit, another layer of biscuit crumbles and a drizzle of LVD
  8. Serve with All-press Full City espresso, if using

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