Recette - Demi-poires à l’époisses, coulis de cassis-en
- 3 pears
- 10 cl of Burgundy crème de cassis
- 20 cl of crème de Bresse
- 150 g of Époisses
- 350 g of sugar
- Some spoonfuls of liquid mixed flower honey
- A few blackcurrants
- White wine: Bourgogne Aligoté
Peel the pears. Poach them whole in the sugared white wine. Prepare the mix to garnish the pears: mix the honey, Époisses and whipped cream. Drain and cut the pears in two.
Reduce the cooking juice to a syrup consistency.
Garnish the half-pears with the mixture. Add a little crème de cassis and a few blackcurrants to the syrup.
Drizzle over the pears.