(For 4 servings)
- 4 pieces of Comis pear
- 100 grams of gorgonzola
- 8 pieces of walnut
- ½ orange (zest)
- 200 grams of brown sugar
- 50 grams of butter
- 1 dl cognac
- ½ dl aceto balsamic vinegar
- ½ cup of Kyona Mustard Cress
- 8 tablespoons of salted caramel crumble
- Cut the pear into wedges and turn them so that the skin and core are removed and have are banana shaped.
- Make a caramel of the butter, sugar and orange zest and deglaze with the cognac and aceto balsamico (vinegar), so that a syrup is formed (if it is too thick, add some water).
- Fry the pear in a dry pan and burn until dark, add half of the caramel syrup and let the pear caramelise, add the walnuts until they are brown.
- Remove the pear wedges from the pan and cut the end off so that you can place it on the plate.
- Crumble the gorgonzola and mix it with the pieces of pear and the caramelized walnut carefully with a spoon.
- Place the pear, walnut and cheese mixture in the center of the plate / container.
- Place the pear wedges around this.
- Pour some sauce over the mixture and the pear and the salted caramel crumble around it.
- Cut the Kyona Mustard Cress as long as possible and playfully insert a number of twigs into the dish.
- Due to its spiciness, the Kyona Mustard Cress combines very well with the salty, sour and sweet flavors in the dish in terms of color and taste.
Recipe: Eric Miete
Say yes to the cress