Sweetness and delicacy in one plate: caramelised pears with Grand Marnier and Balsamic Vinegar, served with freshly whipped cream and a crunchy toasted hazelnut crumble. A culinary journey that will conquer your palate!
Ingredients for 4 persons:
- Balsamic Vinegar of Modena IGP Gold Label: to taste
- Pears (Kaiser): 2
- Grand Marnier: 1 glass
- Water: ½ glass
- Caster sugar: 3 full tablespoons
- Fresh cream: 200 ml
- Toasted hazelnut kernels: 50 g
- Icing sugar: 1 level tablespoon
How to prepare:
Wash the pears, cut them in half lengthwise and remove the core. Pour the caster sugar, Grand Marnier and water into a pan and place the pears in it with the core side up. Cover with a lid and cook over medium heat until the pears start to soften. Gently turn them over and leave them to cook without the lid until a quite thick syrup is formed. In the meantime whip the cream together with the icing sugar in a bowl that has been previously put in the freezer. Place the pears on the platter, drizzle with syrup, garnish with whipped cream and finish with toasted hazelnut kernels and Balsamic Vinegar of Modena.
