A recipe from Melker ANDERSSON - Bocuse d'Argent 1995
Catégorie : Dessert
Niveau : Medium
Temps de préparation : minutes
Peel the pears. Empty out the central part (pips) from the base of the pear using a melon spoon.
Boil the cranberries, water, sugar and cinnamon in a large pot or large saucepan.
Place the pears in this liquid, and leave to boil over a low heat until they soften, around 25 min. Cool.
Leave the pears in this juice in the refrigerator for 24 hours.
Arrange the pears on the plates. Filter the juice, and pour some on top. Whipped cream or a good vanilla ice cream are a perfect match for this dessert.