Ingredients for 4 people:
4 pears
100 g sugar
1 stick of cinnamon
1 piece of star anise
1 tin saffron threads
30 ml white wine
200 ml apple juice
8 pieces of goat's cheese
8 tbsp olive oil
20 g pine nuts
30 g parmesan
2 small bunches rocket
Salt
Pepper
1 piece of chicory
Preparation:
1. Preheat the oven to 240 °C (top heat).
2. Peel, quarter and core the pears. Heat 80 g sugar in a saucepan and caramelise. Add the pear quarters and sauté briefly. Add the cinnamon, star anise and saffron. Deglaze with white wine and fill up with apple juice.
3. Cook the pear in the stock until soft and then leave to cool in the stock.
4. In the meantime, sprinkle the picandou with the remaining sugar, drizzle a little olive oil over it and serve. Drizzle with olive oil and bake in the preheated oven
5. Toast the pine nuts in a pan without fat. Finely grate the parmesan. Clean the rocket, wash and spin dry. Blend everything together with the remaining olive oil. Season the pesto with salt and pepper.
6. Carefully remove the individual leaves from the chicory.
7. Remove the golden-brown cheese from the oven and carefully place it in the chicory leaves. the chicory leaves. Serve with the saffron pears and the pesto
and serve.
Preparation time approx.: 40 minutes
Nutrition per serving approx:
Calories: 694
Joule: 2896
Protein: 18,2 g
Fat: 42,0 g
Carbohydrates: 61.4 g
(FoodCentrale by ddp images)
