- 8 red Williams pears
- 1 lemon
- 5 g pure vanilla sugar
- 4 g freeze-dried pink berries
- 8 g cinnamon stick
- 5 g Sichuan pepper
- 10 cl grenadine syrup
- 20 cl sugar syrup 29° B
- 1/2 bouquet cool peppermint
- maniguette
Difficulty: Medium
- Peel the pears and keep them whole, removing the core (pips) but leaving the stems intact.
- Mix the grenadine syrup, half the chopped mint, sugar syrup, spices, crushed pink berries and Sichuan pepper, maniguette, and half the crumbled cinnamon sticks.
- Place the pears in a saucepan and cover with the spiced syrup mixture.
- Bring to a boil over high heat, then reduce to low heat. Cover the pan with a sheet of baking paper cut to fit.
- Cook for 15-20 minutes, depending on pear ripeness.
- Remove pears to paper towels to drain.
- Reduce the syrup to a thick, syrupy consistency and let cool.
Serving options: Stand pears upright, drizzle with spiced syrup, and garnish with fresh mint and a cinnamon stick. Alternatively, slice pears from bottom to top (leaving stems), fan out in a rosette on plates, drizzle with syrup, and decorate.
Tip: If you don't have pure vanilla sugar, substitute with a vanilla pod.
