Recipe courtesy of Frederic Van Coppernolle
Pear Sauteed with Red Beer, Fresh Ginger Cake, and Red BeerSorbet
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 931
- Total Fat
- 34
- Saturated Fat
- 19
- Carbohydrates
- 144
- Dietary Fiber
- 4
- Sugar
- 106
- Protein
- 6
- Cholesterol
- 97
- Sodium
- 311
- Total: 52 min
- Prep: 30 min
- Inactive: 2 min
- Cook: 20 min
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
- 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.