Variation From the Pear

Pear compote: Peel, core and dice 3 1/2 pears. Add 120 g sugar, 1 vanilla pod, 1 cinnamon stick and the juice of 1 lemon to the pear cubes.

Pear mousse: Mix 150 g of pear compote in a hand mixer and then heat it up. Soak 2 sheets of gelatine in cold water, remove the compote from the stove and mix in the gelatine, cool. Add 1 centiliter of pear liqueur (room temperature). Whip 300 g whipped cream with 20 g sugar until stiff and fold into the compote. Fill into metal rings and put in the refrigerator to cool.

Pear ice cream: put 125 ml milk, 125 ml whipped cream, 60 g sugar in a saucepan and bring to a boil. 3 yolks to the milk and whipped cream in a kettle form and pull off on the water bath to the rose (beat until well creamy). Mix 100 g of pear compote in a hand mixer, add 4 centiliters of pear liqueur and add to the mixture when it has cooled. The quantity can now be frozen in the ice cream maker.

Pear chips: cut 1 half pear with peel into wafer-thin slices and place on a baking sheet dusted with powdered sugar.

Dust the pears again with powdered sugar and dry in the oven at 90 °C for 1 ½ hours.

Pear tart: 1 pack. Roll out puff pastry and cut out 4 pear shapes. Remove skin from 1 pear, cut into quarters, remove casing. Cut each quarter into a fan and place on puff pastry pear, sprinkle with cinnamon sugar.

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