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
160
g
621 Ferments Black Garlic Garum160
g
mirinas needed
pearas needed
unripe green juniper berryas needed
lemon thymeas needed
Madagascar peppercornsas needed
621 Ferments Beef Garumas needed
roasted kelp oilPreparation 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.
