Difficulty:[usr 3 ]
Peel the pears, split them open and remove the seeds.
Put the butter in a sauté pan over low heat, brown, cover with a sheet of baking paper.
Continue this cooking, turning the fruit often, check the doneness by inserting a trussing needle or the tip of a small knife into the fruit placed on your tongue the blade must be very hot.
When cooked, keep warm.
Prepare the sugar syrup (tant pour tant sugar/water. 29°B)
Put it in a saucepan with the Grand Marnier, the blanched orange zest, let it reduce by 50%, add the butter in pieces while winnowing until you get a good lesion.
Arrange the pear halves on plates, drizzle with the reduced syrup. Decorate with mint leaves and cranberries
A creation by Chef Hubert for Grand-Marnier.
