Cassis pear on crème fraîche

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 250 ml Crème de Cassis (currant liqueur)
  • 50 g + 8 tablespoons sugar
  • 5 TABLESPOONS Lemon juice
  • 4 Pears
  • 40 g Walnut kernels
  • 1 package Vanillin sugar
  • 100 g Whipped cream
  • 150 g Fresh cream
  • 2 packages Cream stabiliser
  • baking paper

Directions

  1. 1

    Bring the cassis, 250 ml water, 50 g sugar and 4 tablespoons lemon juice to the boil. Peel and add the pears and simmer for about 45 minutes in a closed pot. (If the pears are not covered turn them over in between.) Chop the walnuts. Caramelise 3 tablespoons of sugar, roast nuts briefly in it. Put the brittle immediately on a baking tray or tray lined with baking paper and spread a thin layer.

  2. 2

    For the crème, whip vanilla sugar, cream, crème fraîche, 5 tablespoons of sugar, 1 tablespoon of lemon juice and cream firming agent with the whisks of the hand mixer. Remove the finished pears from the stock. Reduce the stock to a syrupy consistency. Arrange cream, pears, brittle and syrup on plates

Nutrition Facts

KCAL
640 kcal
CARBS
90 g
FATS
26 g
PROTEINS
4 g

Categories & Tags

Dessert