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This fresh dessert can finish a meal with a refined simplicity.
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Serves 6 :
- 6 pears
- 50cl water
- 250g sugar
- 20 leaves of lemongrass
- 50g honey
- 25g butter
- chocolate flakes
- 1 casserole Ø18cm
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- Choose pears that are not damaged, and mature point.
- In a pot 18cm in diameter, pay 50cl of water and 250g of sugar, bring to a boil, let boil 5 minutes.
- Peel the pears leaving intact, keep the tail.
- Plunge in the syrup. Poach over low heat for 15 minutes, turning
halfway through cooking. Check cooking by planting a shank to skewer
(or the tip of a knife end). Add lemongrass, then extinguish the fire,
and let cool.
- When the pears are cold, drain on a plate.
- Melt the butter and honey in a small saucepan, reduce 3 to 5 minutes, mix well. if necessary, add 1 c.à.c liqueur rosemary.
- Pour the syrup over pears, and place in refrigerator.
- Just before serving, decorate with chocolate flakes.
Serve with Sponge fingers.
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