Mes POIRES AU CAFÉ A LA LIÉGEOISE 🇧🇪 - Une terrible gourmandise Belge oubliée ! sur Gourmandises TV

Ingredients

• 2 pieces Conference Pear (slightly underripe, core removed, peeled, halved)
• 30 cl Strong Coffee (brewed strong, hot)
• 90 g Brown Sugar (unrefined cane sugar, vergeoise or cassonade)
• 1 tablespoon Granulated White Sugar (for whipped cream)
• 20 cl Heavy Cream (cold, from Normandy, for Chantilly)
• 20 g Dark or Milk Chocolate (for shavings)
• 1 piece Vanilla Bean (split and seeds added to syrup)
• a handful pieces Almonds (optional garnish, toasted if desired)
• a few leaves Fresh Mint Leaves (garnish)

Instructions

1. Core, Peel and Halve the Pears

   Use a pear corer to remove the core, then peel the pears and cut each into two halves.

   Time: PT5M

2. Prepare Coffee‑Sugar Base

   Brew 30 cl of strong coffee, pour into the saucepan and stir in the brown sugar until fully dissolved.

   Time: PT5M

3. Add Vanilla

   Split the vanilla bean, scrape the seeds into the coffee mixture and drop the pod as well.

   Time: PT1M

4. Poach the Pear Halves

   Place the pear halves in the coffee mixture, cover and simmer gently for 20 minutes.

   Time: PT20M

   Temperature: low simmer

5. Check Pear Tenderness

   Insert the tip of a small knife into the thickest part of a pear; it should slide in easily.

   Time: PT1M

6. Remove Pears and Cool

   Using a slotted spoon, transfer the pears to a plate and let them cool completely before proceeding.

   Time: PT5M

7. Reduce the Syrup

   Raise the heat to high and boil the remaining liquid until it thickens slightly, about 5‑7 minutes.

   Time: PT7M

   Temperature: high

8. Whip the Chantilly Cream

   In a cold mixing bowl, combine the heavy cream with 1 Tbsp white sugar and whisk (or use a hand mixer) until stiff peaks form.

   Time: PT5M

9. Chill the Cream

   Transfer the whipped cream to the refrigerator to keep it firm until serving.

   Time: PT5M

10. Plate and Garnish

    Arrange the cooled pear halves on a serving plate, drizzle with the reduced coffee syrup, pipe or dollop the Chantilly cream, shave chocolate over the top and finish with toasted almonds and mint leaves.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

5 g

Carbohydrates

70 g

Fat

30 g

Fiber

5 g