(Serves 10 pax)
|100||g||Orange (zest to taste)|
|500||ml||Vanilla ice crem|
- Peel the pears and poach them in red wine, sugar, cinnamon, and lemon zest, until well cooked through.
- Take the pears from the pan. Boil the remaining liquid to reduce it by half so that it’s syrupy.
- Serve each pear with the cooled syrup, a slice of orange, and mint.
- Accompany with vanilla ice cream
by Chef Sebastian Breitinger, VMSIIHE