The recipe for poached pears by Thomas Danigo, chef at the Monsieur George Hotel

Are you tempted by poached pears, bursting with honey and spices? Chef Thomas Danigo of theMonsieur George Hotel will even serve them with a lemon crumble and give you the recipe for free!

Let's go to the kitchen!

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Recipe for poached pears with spring honey and spices, lemon crumble by Thomas Danigo

For 4 persons

Ingredients :
- 4 pears conferences
- 1 yellow lemon
- 240 grams of spring honey or a honey you like
- 500 ml of water
- ½ stick of cinnamon
- ½ vanilla bean or ½ teaspoon of vanilla flavoring
- 2 badianes (star anise)
- 1 teaspoon coriander seeds
- ½ teaspoon of tailed pepper
- 100 grams of flour
- 60 grams of brown sugar and 40 grams of coconut sugar OR 100 grams of brown sugar
- 100 grams of semi-salted butter
- 2 tablespoons of bee pollen (optional)

Preparation:

Peel the pears, cut them in half, remove the core and plunge them into lemon water to prevent them from turning black.

Crush the cinnamon, star anise, coriander and pepper.

Caramelize the honey in a saucepan, once golden brown, lower the heat and deglaze with water.

Once the honey syrup is obtained, add the crushed spices and vanilla.

Cook the pears in this syrup at a very low simmer for about 15 minutes and then let them cool in the syrup.

Once the pears have cooled, cut them in half again to obtain quarters and strain the syrup to keep only the liquid.

Check the cooking with a knife tip, if it goes in easily, it's done.

Mix the flour, softened butter, sugar and the zest of a lemon by hand.

Put the dough obtained flat on a baking paper in a baking tray and bake it for 20 to 25 minutes.

Don't hesitate to mix a little with a fork during the cooking.

The crumble obtained should be nicely golden.

Dressing:

Warm the pear quarters in their syrup.

Arrange 4 quarters in the bottom of a soup plate.

Pour in one or two tablespoons of syrup and sprinkle generously with lemon crumble on top.

If you have bee pollen, you can also add some.

You can enjoy this dessert with a scoop of vanilla ice cream or a spoonful of crème fraiche for those with a sweet tooth.

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