Creamy Stuffed Pears with Fresh Fruits

Wash the pears and cut off a lid

Place the lids in a bowl and brush with lemon juice

Using a melon baller, remove the pulp of the pears in the shape of balls, discarding the seeds

Place the pear balls in a bowl with lemon juice, brushing the inside of the pears with lemon juice to prevent them from turning brown

Refrigerate

On another plate (for collecting the juice) peel or cut the other fruits into uniform cubes

Also refrigerate

Stuff the pear shells with the drained pear balls and mixed fruits, and spread a little low-calorie raspberry or blackberry jelly on top

Place the lids back on

Arrange in a serving dish and garnish with horteló leaves

Serve 4 portions.