GRAND NOIR pear dessert
Zoom image Recipe serves 4:
200 g GRAND NOIR2 vanilla pods
200 ml Campari (or vodka)
200 ml orange juice
130 g sugar
4 pears, approx. 150 g each
Preparation:
Halve the vanilla pods lengthways and scrape out the seeds. Put the Campari, orange juice, vanilla seeds and sugar into a saucepan, bring to a boil and simmer on low heat, stirring occasionally, until the sugar has dissolved, and then remove from the heat. Meanwhile, wash and peel the pears and add to the warm Campari marinade. Leave the pears to marinate for a good 2 hours. Cut the GRAND NOIR into long slices. Slice the marinated pears and arrangein a fan formation, serve onto plates and drizzle with the marinade sauce. Arrange the sliced GRAND NOIR alongside the pear and serve.
Tip:
You may use apples instead of pears, or an equal quantity of both.Print recipe Download PDF >>
Download press image + RTF >>
