Pears in syrup

This fresh dessert can finish a meal with a refined simplicity.

 

Serves 6 :   6 pears 50cl water 250g sugar 20 leaves of lemongrass 50g honey 25g butter chocolate flakes 1 casserole Ø18cm

 

 

 

 

 

 

 

 

 

 

 

 

1. 
   Choose pears that are not damaged, and mature point.
2. In a pot 18cm in diameter, pay 50cl of water and 250g of sugar, bring to a boil, let boil 5 minutes.
3. Peel the pears leaving intact, keep the tail.
4. Plunge in the syrup. Poach over low heat for 15 minutes, turning halfway through cooking. Check cooking by planting a shank to skewer (or the tip of a knife end). Add lemongrass, then extinguish the fire, and let cool.
5. When the pears are cold, drain on a plate.
6. Melt the butter and honey in a small saucepan, reduce 3 to 5 minutes, mix well. if necessary, add 1 c.à.c liqueur rosemary.
7. Pour the syrup over pears, and place in refrigerator.
8. Just before serving, decorate with chocolate flakes.

 

 

 

 

Serve with Sponge fingers.