chili pears

Ingredients for 4 servings:

• 4 pear(s), medium ripe Guyot or Anjou
• 2 tbsp oil, lime oil (alternatively use neutral oil and add some lime zest to the marinade)
• 1 tbsp chili oil
• 2 tbsp brown sugar
• ½ chili pepper(s), yellow
• ½ chili pepper(s), red
• 1 pinch of salt
• ½ tsp ascorbic acid (vitamin C), alternatively lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Accompaniment to steaks, duck breast, goose breast, pigeon, veal or rabbit liver, cheese, …

Peel the pears, halve them or slice them thickly, soak them briefly in ascorbic acid water, then dry them on kitchen paper (this ensures they are well prepared, won’t discolor, and are ready to roast). Just before roasting, brush them with the marinade made from the remaining ingredients and sear them in a hot, nonstick pan – you don’t want them to get soft on the inside. Just before roasting, add the remaining marinade to the pears and let it simmer briefly until syrupy.