CREATIVE

PEARS IN VIN SANTO WITH PECORINO ROMANO CREAM AND VANILLA ICE

MEDIUM | 60 minutes

Ingredients

4 people
  • Vin santo 500 cl
  • Abate pears 2
  • Sugar 80 g
  • Grated fresh ginger 30 g
  • Milk 120 cl
  • Pecorino Romano PDO 100 gr
  • Vanilla ice cream 4 quenelles

Method

1

Peel the pears so as to keep the stalk still attached.

2

Cook the pears in a pan with wine, sugar and ginger, and reduce until you get a blonde cream.

3

In a separate small pot, melt the butter, add flour, 120 cl of milk and grated Pecorino Romano, work the ingredients until you get a cream.

4

Plate the pears up, with a pastry bag make a meringue on each half a pear, put the ice cream next to it and finally chrome-tan with the pear cooking sauce and decorate with a few mint leaves.

RECIPE BY: Luisa Bayre and her staff

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