Caramelized pears with sugared almonds and speculoos recipe

Ultra delicious roasted pears in honey with caramelized sugared almonds and speculoos, recipe by chef Alain Passard for Maho Nabe.

A recipe created with chef Alain Passard during a culinary workshop to discover the ideal Japanese casserole for cooking at low temperatures and preserving flavors and nutrients, Maho Nabe. I tell you about the Maho Nabe in this complete article on the product and the workshop.

This recipe is very surprising because it combines gently cooking pears, just roasted and caramelized, with sugared almonds and speculoos for an ultra gourmet dessert that will surprise and delight, that’s for sure.

Caramelized pears with sugared almonds and speculoos

Ultra delicious roasted pears in honey with caramelized sugared almonds and speculoos, recipe by chef Alain Passard for Maho Nabe.

Cooking modeTo prevent sleep

Preparation time 15 minutes min

Cooking time 20 minutes min

Type of dish Other dessert, Fruit

Kitchen French

The main stages: We fry the pears in butter and honey. Add broken sugared almonds and continue to cook. Serve with crumbled speculoos and deglaze with mead (or cider). Add the sauce thus obtained and a scoop of ice cream.

Enjoy your food !