Charred pears with buckwheat

Ingredients

Buckwheat praline

100 g Roasted hazelnuts
200 g Roasted buckwheat
210 g Sugar
30 g Water
3 g Fleur de sel

Granola

250 g Rolled oats
50 g Crushed hazelnuts
75 g Buckwheat
50 g Sunflower seeds
50 g Pumpkin seeds
50 g Crushed almonds
6 cl Hazelnut oil
80 g Honey
10 cl Water
5 g Fleur de sel

Charred pears

4 Pears
20 g Icing sugar

Assembly

120 g Williams pear high fruit compote
1 Tonka bean

Williams pear high fruit compote

Containing large chunks and with a slightly sweetened taste, the Andros Chef frozen Williams pear high fruit compote is a unique product. It offers a grainy texture typical of pear consistency with a natural pear taste without any flavors added. It’s perfect for pastry inserts or used as is in verrines. The Williams pear compote is made with 100% Williams pear from our Andros Spain factory. Packed in 1kg bag.

Discover our products range High fruit compote

Preparation steps

Praline

In a sauce pan, make a caramel with sugar and water. Add the hazelnuts, Fleur de sel and buckwheat and mix thoroughly. Spread on a rack covered with baking sheet. Once cooled down, cut out in pieces and mix for 5 minutes to obtain a smooth dough.
Granola

In a mixing bowl, mix all dry ingredients. Add water, honey and hazelnut oil. Spread the mix on a rack covered with baking sheet. Sprinkle fleur de sel. Bake for 30 minutes at 180°C stirring each 10 minutes.
Charred pears

Cut out the pears in quarter, keep the peel on. Sprinkle with icing sugar, burn with a blowtorch.
Assembly

Place the praline on the plate's bottom. Add pear high fruit compote. Place pears and sprinkle the granola. Grate the Tonka bean onto before service.