A fragrant dessert of pears with orange and spices.
|Cooking time -||Number of servings 3|
Cook all the spices. Of the vanilla seeds get added along with the shell of the pod to the pot. With half of the orange, remove the zest on a fine grater. In the second half and quarters of lemon zest cut plates. Of orange and lemon squeeze the juice. The juice is mixed with spices and zest. (I have a pot for boiling 2 litres) Put the orange mixture on the stove.
Measure out the sugar. Boil the juice with the spices for 3-5 minutes. Then take out all the major parts of spices (cloves, cinnamon, vanilla pod and coarsely chopped zest). Vanilla not throw out, and put in a bowl with 2 tbsp of the sugar code sugar together with vanilla dry you can grind in a coffee grinder.
Sugar pour the boiling juice.
Pear peel, cut out the seeds and cut the bottom so that pears can be delivered.
Code the sugar has dissolved put the pears in our syrup. Varenna medium heat until soft, periodically gently inverting. I have cooked about 30 min. The readiness check skewer gently pierced the bag.
Decorate as desired. I decorated with leaves and drops of caramel.
1 tbsp fine sugar plus 2 teaspoons water, heat in the microwave at a power of 800 watts for 1 minute 15 seconds. Take the parchment, grease it with oil, using a spoon to draw the figure from caramel. Waiting till they cure and carefully remove from the parchment. Leaves of caramel are inserted directly before serving, as they slowly dissolve from juicy pear and can fall out.