Poached pears with cranberry brittle filling

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Rinse orange hot, rub dry and cut into slices. Bring 400 ml water, white wine, cinnamon, 125 g sugar and orange to the boil in a pot. Peel pears and cut off about 1/4 of the stem end.

2. 2

   Remove the core housing with a ball cutter. Poach the pears in the wine stock for about 15 minutes.

3. 3

   Caramelise 50 sugars in a pan, stir in the hazelnuts. Put them on a piece of aluminium foil coated with oil, let them cool down a bit and chop them roughly. Mix cranberries and nuts. Remove pears from the liquid, drain and fill with the nut-cranberry mixture.

4. 4

   Dust with cocoa powder.

Nutrition Facts

KCAL
360 kcal

CARBS
49 g

FATS
16 g

PROTEINS
4 g