Recipes

Dessert - Pears poached in Chablis (Chablis 1er Cru Vau Ligneau)

Ingredients

  • 1 kg of pears (Passe Crassane winter pears)
  • 1 bottle of Chablis
  • 200 g of sugar
  • 100 g powdered almonds
  • 2 zests of orange
  • 2 zests of lemon
  • 30 cl of crème fraîche

Recipe

Recipe for 8 persons, by Gérald Vuillemin, le Saint-Laurent, Daix.

1 - Peel the pears and cut them into 8 pieces
2 - Bring the Chablis, sugar, powdered almonds and citrus zest to the boil. Add the pears and cook for 10 to 15 minutes.
3 - Serve lukewarm on individual plates with a dollop of cream in the middle

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