[usr 3]
Pear paste:
Wash the pears, cut them into thin strips
Add sugar, vanilla and water. Boil and reduce for 30 to 40 minutes depending on the quality of pear chosen.
Grind the mixture in a mixer (like a soup) Let reduce again for 10 minutes, stirring so that the pectin recovered in the skin of the pears can play its role.
Butter an aluminum mold. pour the preparation into it. Let cool overnight.
Flavor touch:I add slightly peppery grated tonka bean with a subtle taste of bitter almond. The plump, green Chilean pear that usually lacks personality is ideal for this recipe. It contains a lot of pectin which will help the fruit paste take.
Pear poached with cloves and hot chocolate:
The day before, pour the water into a saucepan with the sugar, the clove and half a lemon cut into slices. Bring to a boil.
Peel the pears, lemon them so that they do not oxidize. Seed them. Dip them in the syrup. Cook them for 1 hour over low heat. Leave to cool
The next day, in a small saucepan, boil the milk. Put the cocoa in a bowl and pour half of the hot milk. Whisk. Pour into the pan with the rest of the milk and the cream.
Reheat again. Drain the pears, serve with hot chocolate.
My flavor touch:(1) The pear can be served alone in a bowl and the chocolate on the side (2) it can also be enjoyed Belle Hélène style by drizzling it with unspiced hot chocolate. We then obtain a nice balance between the slightly spicy, lemony, very sweet pear and the bitter chocolate.
Pear clafoutis
Wash, peel the pears and slice them finely then arrange them in the dish which will be buttered and sweetened beforehand. The fruit should fill the entire mold well.
Beat the eggs with the remaining sugar, add the cream and milk, mix everything. Pour over the pears, cook for 40 minutes in the oven th.7 (210°C).
At the exit, sprinkle without waiting with 50 g of sugar to obtain a small crust.
Let cool. Enjoy.
My extra thing:The pear skins, I put them aside to make jams, because they are rich in pectin. I enclose them in a gauze in the basin with the fruit jam. I remove it at the end of cooking.
A creation of Chef Hubert
