Fleur d'ébène

Taste & Flavors - - FALL - By Chef Ali Ibrahim Möven­pick Ho­tel Beirut

Chef Ali Ibrahim


500g red wine 100g honey

20g su­gar 1g vanilla pods 100g pears 1g rosemary

1g star anise

Sticky red wine pears


In a saucepan, com­bine wine, su­gar, honey, rosemary, star anise and vanilla pods. Bring to a boil, re­duce heat and sim­mer for 5 min­utes.

While liq­uid is sim­mer­ing, peel the pears. Gen­tly place pears in poach­ing liq­uid, cover, and sim­mer for 15 to 20 min­utes, turn­ing ev­ery 5 min­utes to en­sure even color, un­til pears are cooked but still firm. Re­move saucepan from flame, un­cover and cool with pears up­right in pan.

Gen­tly re­move pears from liq­uid and al­low to come to room tem­per­a­ture. Slice and serve with mas­car­pone cheese­and­freshcream.you­canal­soad­dstraw­ber­riesand le­mon juice.

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