Damien SOULAT

le Bourg

18300 Menetou Ratel - France

Tel./Fax : (33)2 48 79 39 34

Iced pear flan with pinot syrup

Eventail de Conference glacee, sirop au Pinot

 

Serves 6 people

To poach pears

50 cl white Sancerre wine

1 stick cinnamon

1 clove

1 pinch nutmeg

grated rind of 1 orange

170 g sugar

 

6 conference pears

 

For the Pinot syrup

250 g sugar

50 g  glucose

75 g Sancerre rouge

275 ml red Sancerre wine

Juice of 1 lemon

 

vanilla ice-cream

Method - syrup : In a medium-sized pan, bring to the boil the white Sancerre, the cinnamon, the clove, nutmeg orange rind and sugar. Simmer for a few minutes.

Pears : Peel the 6 pears carefully. Keep the stalk on each one. Take the base out using an apple corer. Rub each pear with a lemon to stop them black. 

Put the pears in the simmering liquid and keep immersed until cooked (time needed depends on size and quantity of pears).

Leave to cool.

Pinot syrup : In a small pan heat the sugar, glucose and 75 ml red Sancerre. Cook until they form a caramel. Add the lemon juice and the rest of the Sancerre. Bring to the boil for a few minutes. Leave to cool.

Slice the pear and spread in a fan over the ice-cream. Pour the Pinot syrup around it.

Menus from 13 to 29 €

Child's menu 6.86 €