Intermediate
Ingredients - for 4 servings -
- 4 ripe but firm pears (Conference or Comice)
- 40 cl water
- 10 cl yacon syrup
- 1 tbsp Darégal frozen tarragon
- 20 cl full-fat liquid cream
- 80 g granulated sugar
- 50 g assorted nuts (flaked almonds, crushed hazelnuts, whole pistachios)
- 20 g unsalted butter
The Darégal ingredients you need:
Preparation
- Prepare the pears: Peel the pears, keeping the stems. In a saucepan, bring the water to a simmer with the yacon syrup and 1 tbsp Darégal tarragon. Submerge the pears and cook over low heat for 20 to 25 minutes, until they are tender but still hold their shape. Gently remove the pears and keep them warm.
- Prepare the sauce: Filter the cooking syrup and reduce it over medium heat until a light brown caramel is obtained. Deglaze with the hot liquid cream, add the butter, and whisk to obtain a smooth sauce.
- Prepare a caramel: In a small pan, dry melt the sugar to create a golden caramel. Gently roll the pears in this caramel to lightly coat them.
- Serve: Pour a drizzle of sauce onto each plate. Sprinkle with toasted nuts. Place a caramelized pear in the center. Sprinkle with a final touch of Darégal tarragon.
Enjoy your meal!
Chef's Tip!
Take your small herb box out of the freezer, sprinkle it as a finishing touch on your recipe, and immediately return it to the freezer!
