Gastronomixs

Poire brûlée

Pears caramelised like crème brûlée! Very easy to make and adds a subtle crunch to your pears.

Poire brûlée

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Ingredients

As needed:

 

Conference pears

As needed:

 

isomaltose

Preparation method

  • Peel the pears and quarter them.
  • Remove the core and chop the pear into pieces approximately 1cm thick.
  • Sprinkle the pears with the isomaltose and caramelise under a salamander grill or with a blowtorch.
  • Serve immediately.

Serving suggestions

  • As a garnish with meat, poultry, or game dishes, e.g. with wild pigeon and red beets.
  • As part of a dessert with pear components.
  • As part of a dessert with crème brûlée and ice cream in spice flavours.

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