Chef Simone Rugiati's recepies
Pear baked in aniseed with sour cream and caramel
4 kaiser pears
500 ml water
2 star anise flowers
100 ml caramel topping
A pinch of salt
A pinch of pepper
400 g sour cream
3 tablespoons Polenghi lemon juice
First of all, prepare the sour cream: simply add the lemon juice to the fresh cream, covr and leave overnight in the refrigerator.
Use a potato peeler to peel the pears evenly; remove the seeds from the base of the pear by making a small hole.
Add water, sugar, salt and star anise to a saucepan. Once the sugar has dissolved, add the pears and cook for 30-40 minutes depending on size.
Once cooked, leave to cool in the juice.
Serving: place a spoonful of sour cream on a plate and arrange the pear on top. Garnish with 2 tablespoons of caramel topping, a little grated pepper and 2 grains of salt.
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