Fondant-croquant aux notes printanières…
For 8 people
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
This recipe is a freely inspired tribute to the excuisite cuisine of my friend and…
Simple and fast to do, elegant and fancy… enjoy with your lover! (more…)
The countdown is on, three more weeks and it’s Christmas. You just got your Advent…
All the taste and sun of summer in a jar !! (more…)