- 6 firm dessert pears
- 1 lemon
- 2 star anises
- 2 x 35 grams soft light-brown sugar
- Handful ripe blackberries
- 3 tablespoons walnut oil
- 4 small balls of cream ice
2 bottles La Trappe Bockbier (7%)More about La Trappe Bockbier (7%)
- Peel the lemon thickly and then squeeze out the juice.
- Add the beer with 35 grams of soft brown sugar, the lemon peel and the star anise in a pan and bring to the boil.
- Continue to cook it for about 15 minutes until the beer has been reduced to half its volume.
- Meanwhile, peel the pears, but leave the stem.
- Place the pears close to each other in a suitable pan.
- Sieve the beer.
- Mix in the rest of the soft brown sugar and the lemon juice and continue to cook on a low fire for 20 minutes until the pears are soft.
- Carefully remove the pears from the pan and let them leak out on a dry tea towel.
- Continue to cook the beer on a high fire until it’s reduced to approximately 3/5 dl. Place 4 pears, cooled down to lukewarm temperature, on 4 cool plates.
- Cut 2 pears in half and cut out the core, if necessary with a melon baller, and fill the holes with a blackberry.
- On each plate, place half a pear and add some blackberries to the plate.
- If you want, add a scoop of cream ice to the pears and pour the reduced beer syrup around it. Enjoy!
Recipe from N Klein Kalvenhaar