This luxurious dessert is wonderful for the holiday season. Invite your friends and family to a delicious meal and end it most stunningly with these Stewed Balsamic Pears.
3 - 4 Servings
20 minutes
Stewed Balsamic Pears
Ingredients
Balsamic IGP Bronze
Amarettini Cookies
Castillo de Canna EVOO
4
Pears (peeled and with stalk)
4 sachets
Vanilla Sugar
100 ml
Whipped Cream
200 g
Cream Cheese
5
Star Anise
1
Vanilla Pod
200 ml
Water
Preparation
- Add 1 bottle of Balsamic Bronze IGP into a saucepan along with 200 ml of water. Place the peeled pears in the pan and make sure that they are almost fully submerged in the liquid. Add half a vanilla pod, the star anises, and 2 sachets of vanilla sugar.
- Bring to a boil and let it simmer gently for 40 minutes. Turn the pears regularly so that they become evenly colored. After 40 minutes, turn off the heat and let the pears cool in the liquid.
- In the meantime, scrape the vanilla seeds from the remaining vanilla pod. Place it in a mixing bowl, add the cream cheese, and whisk lightly with a mixer. In a second bowl, whip the whipping cream with 2 sachets of vanilla sugar until it is lumpy. Lightly fold the cream cheese mixture and the whipped cream together. Take 20 Amarettini Cookies and grind them into fine pieces.
- Serve the pear upright on a plate topped with a generous scoop of the cream cheese mixture. Drizzle some Castillo de Canena EVOO over the mixture and top it off with the finely ground cookies.
