Seasonal fruit par excellence, the pear is beautiful and adorns our plates from starter to dessert through the main course thanks to the recipes of Marion Sauveur.
A pleasure for our taste buds that makes us travel to France and Morocco without leaving our kitchen!
Pear is the sixth favorite fruit of the French.
The opportunity to give it its letters of nobility by devoting a whole meal to it.
Lovers of the Comice or the Conference, you will be served thanks to the recipes of Marion Sauveur in the chronicle
Club évasion
.
Be careful, however, to respect the seasons according to the moment when you make these recipes.
As a reminder, we prefer the Williams pear in summer.
In autumn-winter, the Comice and the Conference.
And in the spring, we can set our sights on a new variety, Angy's, cultivated in Hauts-de-France and the Loire Valley.
>> Find La Table des bons vivant in podcast and in replay here
Pear millefeuille with cheese as a starter
"For the starter, I'll take you to Touraine to make a pear millefeuille with Sainte-Maure-de-Touraine cream," explains Marion Sauveur.
"To do this, I make a pear compote with a Sainte-Maure-de-Touraine cream embellished with a few roasted hazelnuts."
For the rest, brown a slice of bacon in a pan then make your millefeuille with brick pastry sheets and cream.
Come and place the bacon on top before placing it in the oven for a few minutes.
Ingredients:
- 2 very ripe pears
- 100 g of Sainte-Maure-de-Touraine AOP
- 2 tablespoons of heavy cream
- 2 tablespoons of hazelnut oil
- 50 g of crushed hazelnuts
- 2 pinches of dried thyme
- 4 thin slices of smoked bacon
- 4 teaspoons of honey
- 2 leaves of bricks
- Fleur de sel
- Freshly ground pepper
Preparation:
Make a pear compote: cut your pears into pieces after peeling them and removing the core.
Cook over low heat with a little water.
Mix the 60 g of Sainte-Maure-de-Touraine, the heavy cream, half the crushed hazelnuts and the dried thyme.
Season and set aside.
Cut your sheets of bricks with a cookie cutter, brush with butter and place them between two plates in a hot oven (180 degrees, 2 minutes).
They should be just golden.
In a pan, grill the bacon slices.
Assemble the millefeuille: a pastry sheet, the cheese mixture, pear compote, a slice of cheese and the bacon on top, before closing with the pastry sheet.
Slice the rest of the cheese (one centimeter slices) and put in the oven for a few minutes, while the cheese melts.
Let cool then sprinkle with crushed hazelnuts… and a little honey.
Lamb tagine with pears as a dish
"We travel for the dish in Morocco with a tagine of lamb with pears", enthuses Marion Sauveur.
"To make the dish, brown the lamb shanks in oil to brown the meat. Add the spices with a little water and simmer for at least 2 hours."
The trick?
Meat is cooked when it comes off on its own.
At the end of cooking, add the pears with a little honey and slivered almonds.
Ideal for a sweet and savory dish!
Lamb and pear tagine
Ingredients:
- 4 lamb shanks
- 2 onions
- 4 pears
- 1 teaspoon of cumin
- 1 teaspoon of cinnamon
- 1 teaspoon of turmeric
- 1/2 teaspoon of nutmeg
- 2 teaspoon of honey
- 20g flaked almonds
- Salt
- Pepper
Preparation:
In a casserole dish, brown the mice over high heat in a little olive oil until they are golden on all sides.
Reserve.
Sauté the sliced onions in a little oil until golden brown.
Add a glass of water to deglaze the spices and meat.
Bring to a simmer and lower the heat.
Simmer for a minimum of two hours, covered.
Do not hesitate to add a little water during cooking so that it does not dry out.
It's cooked when the meat comes off easily.
Reduce the sauce so that it becomes smooth.
Thirty minutes before sitting down to the table, add the pear halves (skinless, heartless).
Before serving, add the honey and the flaked almonds.
Dessert
"For dessert, we come back to France, to the Burgundy side more precisely with a Belle-Dijon pear," concludes the columnist.
"Poach the pear in white wine (Burgundy of course) with a little sugar and spices such as vanilla or cinnamon."
Let cool then cover them with blackcurrant cream.
All you have to do is taste.
Pears belle-dijonnaise
Ingredients:
- 4 Pears
- 50 cl of dry white wine
- 20 cl of water
- 200 g of powdered sugar
- 1 vanilla pod
- 250 g Frozen raspberries
- 10 cl of Crème de cassis
- 3 cl of Water
- 50 g of 'flaked almonds
Preparation:
Peel the pears and seed them.
In a saucepan, combine the wine, water, sugar, the vanilla pod cut in half and scraped.
Bring to a boil and add the pears.
Then lower the heat and simmer for at least 15 minutes, until the pears are completely cooked.
To check: the blade of a knife should go easily into the fruit.
Reserve.
In a bowl, combine the 3cl of water, the thawed raspberries and the crème de cassis.
Mix finely and coat the pears.
Add the roasted almonds in the oven.