Xante pears with nut cream

4 servings
Xante pears with nut cream
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Ingredients

4 firm pears
1000 ml water
250 g Dansukker Granulated Sugar
150 ml Xante pear cognac
150 ml whipping cream
50 g chopped hazelnuts
30 ml Xante pear cognac
2 g Dansukker Vanilla Sugar


Bring the water and sugar to the boil. Peel, halve and core the pears. Put the pear halves in the warm syrup and simmer until just tender. Remove them with a slotted spoon. Put them into a bowl and pour the pear cognac over them. Boil the syrup until reduced to about 300 ml. Allow the syrup to cool, then pour it over the pear halves. Refrigerate until the next day. Whip the cream until it forms soft peaks. Mix the chopped hazelnuts and pear cognac into the cream and serve with the cold pear halves.

The recipe was made by

Dansukker