Fondant-croquant aux notes printanières…
For 8 people
- 8 pears
- 1l of elder flower white wine or sweet white wine
- 300ml of elder flower syrup
- 1/2 lemon
- 1 vanilla pod
- A few elder flowers
- 2 or 3 speculoos biscuits
- Edible gold powder (optional)
Peel the pears and remove the heart with a peeling knive. Gently rub them with half a lemon.
In a large pan, place the pears, poor the elder flower white wine (recipe here), 1 liter of water and the elder flower syrup (recipe there). Add the vanilla pod cut in half and grated, et 2 elder flowers with stems removed.
Bring to a boil and let cook until the pears are soft and the wine has turn syrupy. (about 1 hour). Let cool down.
At serving time, crush the speculoos biscuits, add a pinch of edible gold powder and roll the top of the pears in. Add some drained wine syrup aroud and sprinkle with a few elder flowers.
Enjoy cold or lukewarm.
Plate: Végétal Or @ Bernardaud
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