Those who love pears prefer to use them just like that – slightly fried in sugar and with a creamy pull.
Ingredients: pears – 2pcs; Sugar (brown) – 150g.; Cream – 250g (20%); Cognac – 50g.; Lean oil; Vanilla – pod (or cinnamon stick); Black pepper; Mint (leaflets).
For creamy pulling, the sugar is poured into the pan (you need to leave a few spoons for frying pears), slightly wetted with water and cooked in the form of caramel, with constant mixing. When it is ready, pour the cream with a thin stream, mixing all the time. Vanilla is cut along and placed in a boiling caramel. Gently pour cognac and cook until the moment when the drops from the spoon do not stretch. Pulling, removed from fire, seasoned with pepper and cools. The pear is cleaned from the skin, cut into quarters and cleaned from the core. The pan is heated with lean oil, pears are laid out on it and fried until they are browned. Sprinkle the pears with the rest of the sugar, prevent and wait until the sugar connects to the pear juice. The dish is poured with a pull, a pear from the pan is laid out on top of it. Can be decorated with mint leaves and grated chocolate. Actually, the dessert is ready when it cools, it can be tasted. A pear for this dish should be taken strong so that in the process of frying it does not turn into porridge. In principle, they can not be frying, but boiled in sugar syrup for about five minutes. The vanilla pod is considered exotic, but it is he who is able to give an absolutely incredible aroma dessert. In addition, it can be washed with warm water and left for cooking another pair of dishes. From it, by the way, black seeds can go to the stretch – this is not scary.