John Myers
Cassis Pear
The perfect cassis pear recipe with a picture and simple step-by-step instructions.
- 5 Pc. Pears
- 500 g Currants
- 200 ml Red wine
- 100 ml Water
- 500 ml Cream
- Sugar
- Creme de cassis
- Port wine
- Wash the currants and remove the stems, frozen goods can also be used in winter. Put in a large saucepan, add red wine and water, let everything boil.
- The pears must be peeled and cooked in the currants. I like them rather firm to the bite is ever n.a. also soft a pleasure. Take the pears out after about 15 minutes, they have to be cut straight on the thick part so that the pears can stand.
- Put the cream in a cream dispenser / siphon and chill. Let the currants reduce and finally n.b. Creme de Cassis, port wine and sugar n.a. add and continue to boil down until it becomes creamy.
- To serve, place the pear on top of the currant sauce, garnish generously with cream. The port wine and the creme de cassis liqueur can be served as an aperitif
Facebook Comments