Pear ham
Drying the pear with this technique gives it a texture like dried ham. Because of the 621 Ferments Black Garlic Garum, it also has a similar salty flavour.
Creation by Merijn van Berlo, Choux*, Amsterdam, the Netherlands.
Allergens and dietary requirements
No allergens or dietary requirements.
Ingredients
Preparation method
First, mix the garum with the mirin.
Cut pear into 2-3mm thin slices.
Place the pear with the garum mixture in a vacuum bag and vacuum seal.
Leave for 5 minutes. Cut open and remove the pear slices from the bag and keep the liquid in a container.
Lay the pear on a rack in the dehydrator and dry at 60°C.
Brush every 15 minutes with the garum mixture for 1.5 to 2 hours, until the pear has the texture of ham.
Store in the refrigerator until use.
Shortly before serving, brush with the kelp oil and finish with the aromatics.
Serving suggestions
- Delicious in a dish with crème fraîche, chives, and shallot.
- Pairs well with lovage, egg, and shiitake.
- Perfect with salsify, cèpes, and chervil.
