Dessert honey pears with raspberry sauce
Instructions
Prepare pears in syrup: Peel the pears, cut them into four and deprive of the core.
Meanwhile, bring to the boil half a litre of water with 200 g of sugar, add the pears and cook for 15-20 minutes or until it will hold.
300 g PEAR puree cooked in the syrup and add the isinglass is softened in cold water, then squeezed and dissolved moderatissimo focus with a shot of grappa pears.
Make sure that the flame is very low to avoid dangerous flare-ups.
Gently mix the whipped cream with the icing sugar, stirring with a whisk or an electric mixer.
Cut into cubes the other 100 g of pears and toss them in the pan with the honey until slightly caramelized.
Arrange in a springform pan drive of Spain cut to size and brush with the rest of the grappa; put the diced caramelized pears and the PEAR puree and let cool in refrigerator for at least 2 hours.
When serving put the sweet; for decorating cut the PEAR into slices, remaining caramel with honey and arrange in a radial pattern on the cake.
Decorated with mint leaves and serve with a sauce prepared from raspberries and mix with sugar and passing them to pass.
Ingredients and dosing for 4 persons
- 400 g of pears cooked in the syrup
- 4 sheets of isinglass
- 100 g of icing sugar
- 400 g of whipping cream
- 50 g of honey
- Disc 1 of pan of spain
- 2 cups of pear brandy
- To decorate:
- 1 pear cooked in the syrup
- For the raspberry sauce:
- 300 g of raspberries
- 150 g of sugar