Recipe courtesy of Frederic Van Coppernolle

Pear Sauteed with Red Beer, Fresh Ginger Cake, and Red BeerSorbet

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  • Level: Easy
  • Total: 52 min
  • Prep: 30 min
  • Inactive: 2 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

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

Sorbet:

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

Directions

  1. 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.
  2. 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.
  3. 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.