Cassis pears with walnut brittle

Name: Cassis pears with walnut brittle
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 ml Crème de Cassis (French currant liqueur); 5 TABLESPOONS Sugar; 5 TABLESPOONS Lemon juice; 4 small ripe pears; 2 TABLESPOONS Walnut kernels; 3 TABLESPOONS Fresh cream; 100 g Whipped cream; 1 package Vanilla sugar; baking paper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 ml Crème de Cassis (French currant liqueur)
5 TABLESPOONS Sugar
5 TABLESPOONS Lemon juice
4 small ripe pears
2 TABLESPOONS Walnut kernels
3 TABLESPOONS Fresh cream
100 g Whipped cream
1 package Vanilla sugar
baking paper

Directions

1
Bring 300 ml water, cassis, 2 tablespoons sugar and 4 tablespoons lemon juice to the boil in a high pot. Peel the pears, cover and stew for 15-20 minutes until the pears are soft.
2
In the meantime, chop the walnuts. Caramelise 2 tablespoons of sugar in a pan until golden brown. Immediately turn the nuts in it and spread them quickly on a piece of baking paper. Allow to set.
3
Lift the pears out of the stock and let them drain. Boil down the open stock for 10-15 minutes until thick. Mix crème fraîche and 1 tablespoon lemon juice. Whip the cream until stiff, adding 1 tbsp. sugar and vanilla sugar.
4
Fold into the crème fraîche, spread over four dessert plates. Arrange the pears on the cream. Drizzle syrup over the pears. Crumble the brittle and sprinkle over it.