Fruits in caramel sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel and halve the pears and remove the core. Score the vanilla pod lengthwise and scrape out the pulp. Boil up the pod and pulp with 1/8 l water, 2 tablespoons sugar and lemon juice. Cover the pears and stew them for 5 minutes

2. 2

   Drain the peaches and collect the juice. Heat 175 ml peach juice. Put 4 peach halves aside. Cut remaining peach halves into thin slices

3. 3

   Caramelize 50 g sugar in a pot until golden yellow. Remove from heat. Stir in hot juice with a whisk. Bring to the boil and simmer for about 3 minutes. Let the sauce cool down a bit

4. 4

   Cut the pears open like a fan. Arrange 1 peach half, some peach slices and 1 pear fan on 4 dessert plates. Add caramel sauce. Sprinkle with chocolate shavings and decorate with mint if desired