Poached pear, Calvados and spices
Preparation time : 20 mn
Cooking time : 1 h
Serves 4
Ingredients
2 pears
Syrup:
1 l of water
300 g of white sugar
Star anise, cinnamon and cardamom
5 cl of Calvados
Buckwheat shortbread :
soft butter
caster sugar
1 g of salt
4 g of yeast
25 g of egg yolk
40 g flour t55
30 g buckwheat flour
Pears
Mix water and sugar with star anise, cinnamon and cardamom in a saucepan.
Peel the pears.
Add Calvados to the syrup.
Poach the pears in the syrup for 40 minutes.
Place a sheet of parchment paper of the same diameter on the pan.
Reduce the syrup of the pears (only one part and keep the rest to poach other pears, to flavour a water or a fruit salad)
Biscuit
Make a soft butter. Mix with sugar. Mix with the eggs. Add flour and yeast.
Spread thinly on a baking sheet of parchment paper.
Bake for 12 to 15 minutes at 180°C (356°F)
Whipped cream
Whip the cream
Add powdered sugar and two spoons of Calvados
Mix it all together
“This recipe is like a candy to be enjoyed by the fireplace.”
