Braised pears with gooseberries, cassis syrup and cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel the pears, do not cut off the stalks. Remove the core with a ball cutter from the base of the flower. Wash lemons hot, rub dry. Finely grate the peel. Halve lemons, squeeze juice.

2. 2

   Brush pears with it.

3. 3

   Sort gooseberries. Cut the vanilla pod in half lengthwise and scrape out the pulp. Boil 800 ml water with lemon zest and juice, vanilla pulp and pod and sugar in a pot. Add the pears and simmer for about 20 minutes at low heat until the pears are almost soft.

4. 4

   In the meantime, roast the almonds in a pan without fat until golden brown. Let them cool down on a flat plate. Add gooseberries to the pears and let them steep for another 5 minutes. Remove the pot from the heat.

5. 5

   Let the fruit cool in the syrup. Remove from the stock. Bring the liquid to the boil and let it simmer for about 10 minutes to a syrup. Stir in crème de cassis. Pour the syrup through a sieve and let it cool down for about 30 minutes.

6. 6

   Whip the cream with the whisks of the hand mixer until stiff. Divide pears and gooseberries into small bowls. Add syrup and sprinkle with almond flakes. Halve the vanilla bean halves again and decorate the pears with them.

7. 7

   Add cream.

Nutrition Facts

KCAL
490 kcal

CARBS
62 g

FATS
23 g

PROTEINS
5 g