Difficulty:[usr 2]
Peel the pears kept whole, remove the core (pips) but keep the stem.
Mix the grenadine, the chopped mint and the sugar syrup with the maniguette , Séchuan, cinnamon sticks and lightly crushed pink peppercorns, and liquid vanilla with its seeds.
Cook the pears in this mixture, add water if necessary,
remove from the heat, decant the cooked pears, reduce again by 3/4, filter and collect the spices and vanilla, leave to cool. in the corner of a square plate.
Drizzle with cooking juices, decorate with various cooking spices, surround with cinnamon.
Suggestion:In the other corner, place a few cubes of banana granita with a leaf of frosted mint in a porcelain dariole.
Caution:The pears should be colored red, the syrup should be reduced to a syrupy state, serve cold.
A classic liquid Bourbon vanilla extract will work if Planifolia is not available.
Maniguette:or seeds of paradise
