Caramelized pears with sugared almonds and speculoos recipe

From roasted pears to ultra -gourmet honey with caramelized and speculoos sugared almonds, chef Alain Passard for Maho Nabe.

A recipe made with chef Alain Passard during a culinary workshop to discover the Japanese casserole ideal for cooking at low temperature and the preservation of flavors and nutrients, Maho Nabe. I’m talking about Maho Nabe in this full article on the product and the workshop.

This recipe is very Shttp: // Mahourpreante because it combines a gentle, just roasted and caramelized pears, with dragees and speculoos for an ultra gourmet dessert that will be surprised and delight, for sure.

Caramelized pears with dragees and speculoos

From roasted pears to ultra -gourmet honey with caramelized and speculoos sugared almonds, chef Alain Passard for Maho Nabe.

Kitchen modeTo prevent standby

Preparation time 15 minutes min

Cooking time 20 minutes min

Dish type Another dessert, fruit

Kitchen French

The main steps: The pears are pan in butter and honey. We add broken dragees and continues to cook. We train with the crumbled speculoos and deglates the mead (or cider). The sauce is added thus obtained and a scoop of ice.

Enjoy your food !