Poached Pear with Thyme Cream

Make 1/2 liter of water with four tablespoons of sugar, lime zest and lime juice into a syrup.

Remove the skin from the pears, cut them in half, core them and score them in a fan shape. Add to the gravy form and simmer on low heat for 5 min. Cool in the broth.

Place pear halves in a gratin dish and sprinkle with brown sugar, bread crumbs and salt. Butter flakes over it form.

Caramelize under the heated broiler / oven until golden brown.

Pluck off thyme leaves. Whip the cream until half stiff, add the thyme leaves. Pour the pear juice through a sieve and serve together with the thyme cream with the pear halves.

:Last change: : Karina Schmidt

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