This dessert brings back memories of my childhood when we would open a jar of marinated pears and enjoy them with a dollop of crème Fraiche.
The flavor is comparable and brings back a sense of nostalgia for me, despite the difference in quality.
Not only are the pears in this recipe stunning to look at, but they are also incredibly easy to make.
You can vary the flavor and color by substituting red grape or blackberry juice for the elderflower.
The classic recipe calls for ice cream on the side and a drizzle of dark chocolate. But since the pears are relatively sweet on their own, I prefer a full-fat dollop of creme fraiche and a handful of fresh berries.
I could seriously eat this sweetheart from the beginning of the day to the end of the day. And one day, I decided that I will.
I invite you to try it, and trust me when I say it is easy peasy and looks like a million bucks!
Pear Belle Josephine
- 6 firm pears
- 500 ml water
- 3 dl elderflower cordial concentrated
- Juice from 1 lemon
- 80 g sugar or honey
- 1 pod vanilla
- 200 g fresh berries
- A large jar of full fat crème fraiche/sour cream
- Peel the pears, keep the top on, but cut a little of the bottom in order for letting in stand in an up pine position on the plate, and then use a sharp knife to gently remove the kernel.
- In a pot combine elderflower juice, water, lemon juice, sugar and vanilla. Let it boil and simmer until the sugar has dissolved. Add the pears and let them simmer I the juice for 10 min.
- Remove from heat and keep the pears in the pot under a lit until they are cool. Preferable let them be in the fridge overnight, this will enhance the flavor.
- Serve the cold or warm pears (your choice) with a little of the juice, a dollop of crème fraiche and some fresh berries on the side.