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GRAND NOIR pear dessert

Recipe serves 4:

200 g GRAND NOIR
2 vanilla pods
200 ml Campari (or vodka)
200 ml orange juice
130 g sugar
4 pears, approx. 150 g each

Preparation:

Halve the vanilla pods lengthways and scrape out the seeds. Put the Campari, orange juice, vanilla seeds and sugar into a saucepan, bring to a boil and simmer on low heat, stirring occasionally, until the sugar has dissolved, and then remove from the heat. Meanwhile, wash and peel the pears and add to the warm Campari marinade. Leave the pears to marinate for a good 2 hours. Cut the GRAND NOIR into long slices. Slice the marinated pears and arrange
in a fan formation, serve onto plates and drizzle with the marinade sauce. Arrange the sliced GRAND NOIR alongside the pear and serve.

Tip:

You may use apples instead of pears, or an equal quantity of both.

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