Pear Sauteed with Red Beer, Fresh Ginger Cake, and Red BeerSorbet
- Sauteed Pears:
- 2 slightly under ripe Anjou pears
- 2 tablespoons honey
- 2 tablespoons sugar
- 2 tablespoons butter
- 1 vanilla bean
- 1 cup red beer
- 1 cup heavy cream
- 2 cups red beer
- 1 cup simple syrup
- 4 (3 inch by 3 inch pieces) ginger cake, store-bought or other flavors ok
- 1 vanilla bean, for garnish
- 4 ginger cookies, store bought ok
Sauteed Pears: Peel, quarter, and core the pears. In a pot, place the honey, sugar, 2 tablespoons of butter, vanilla bean, and red beer, and cook. Add the pears and cook for 3 to 4 minutes, or until brown. Remove the pears when softened and reserve until needed. Add the cream and reduce the sauce by 1/2, remove the vanilla bean.
Sorbet: Mix the red beer with the simple syrup. Mix well freeze according to manufacturer's instructions. Place in the freezer for at least 2 hours before serving.
Place a piece of or an individual ginger cake on each of 4 plates. Fan the quartered pears and place 2 on each plate. Place a scoop of sorbet on each cake. Cover the pears and part of the cake with the beer sauce. Decorate with the vanilla bean and a ginger cookie. Serve.
Recipe courtesy Frederic Van Coppernolle