Caramelize confectioners’ sugar in a large frying pan on 3 or automatic cooktop 12 until golden brown. Fold in butter and pear juice and cook for 10 to 12 minutes on 1 or automatic heat 4 to 5 without lid until caramel is dissolved.
Peel pears, leaving the stems. Cut pears in half, remove the cores, score the halves in a fan shape and drizzle with the juice of one lemon.
Place portions in the caramel sauce, ladle with a small amount of sauce and cook without turning for 3 to 4 minutes on 1 or automatic heat 4 to 5. Carefully lift out with a slotted spoon and place side by side on an appropriately sized platter. Pour over the sauce and cover to cool.
Whip the cream with the vanilla sugar until stiff. Arrange with the pear fans, the nut ice cream and the caramel sauce. Serve sprinkled with pistachios and walnuts.
Related Recipes:
Warm Pumpkin Salad with Pear, Roquefort and NutsFor the pumpkin salad with pear, wash the pumpkin well and remove the seeds. Cut into bite-sized pieces. Line...
Pear CompoteFor the pear compote, bring water and sugar to a boil and add the vanilla bean. Boil for about 5 min. until...
Grilled Pineapple with Salted Caramel and Tortilla ChipsFor the grilled pineapple with salted caramel and tortilla chips, first melt sugar in a pan for the caramel...
Braised Goose Breast in Caramelized Orange Bordeaux SauceBoil water and add half of the salt, sugar, vinegar, onion and bay leaves. Put the goose breast in it and...
Rack of Lamb in Potato Crust Bocuse d’OrTry this delicious cake recipe: 1. cut the boned and cleaned saddle of lamb into two equal pieces 20...
Creamy Yogurt Ice Cream with Bonne MamanWhip the whipped cream until creamy and stiff. Mix 250 g Greek yogurt with 100 g lemon curd, caramel and...
Amerikanische Makkaroni Und KäsePasta dishes are just always delicious! 1. boil salted water with 1 tbsp. oil in a large saucepan. Pour in the...
Bellini CakeFor the Bellini cake, preheat the oven to 160 °C (top and bottom heat). Coat the springform pan with...
Chops From the Back of the Deer on ChanterellesCut the venison loin into four evenly sized chops and season with salt and pepper. Heat the grape seed oil in...
Honey QuinceHoney, sugar, thinly peeled juice of one lemon, cloves, lemon peel, cinnamon and 1/2 liter of water together...