Winter Toast: Bourbon Fried Pears with Vanilla Ricotta, Hazelnuts, and Maple Syrup
This is as cozy as a blanket!
Makes 1
Ingredients:
- 1 slice of challah or brioche
- 1/3 cup ricotta cheese
- 1/2 vanilla pod
- 1/3 cup roasted hazelnuts, roughly chopped
- 1 tablespoon unsalted butter
- 1 teaspoon bourbon
- 1/2 teaspoon brown sugar
- 1 D’anjou pear, not ripe
- Real maple syrup to drizzle
- 1 slice of challah or brioche
- 1/3 cup ricotta cheese
- 1/2 vanilla pod
- 1/3 cup roasted hazelnuts, roughly chopped
- 1 tablespoon unsalted butter
- 1 teaspoon bourbon
- 1/2 teaspoon brown sugar
- 1 D’anjou pear, not ripe
- Real maple syrup to drizzle
Instructions:
1. Using a knife or mandoline, slice the pear thinly. Place the butter and brown sugar on a frying pan over medium-low heat, once the butter starts to melt, place the pear slices and leave them there to fry for about 5 min. Don’t touch them! Let them caramelize. When you see the edges turn golden brown, add the bourbon and let it simmer for a couple minutes. Remove from heat, set aside.
2. Scrape the seeds from the vanilla pod and add them to the ricotta (save the pod to flavour creme or other pastries). Mix well set aside.
Assemble:
- Toast the slice of challah or brioche, then place a generous amount of ricotta and spread it evenly, arrange the slices of pear over it, and top with the roasted hazelnuts. Drizzle the whole thing with maple syrup and go to town!
Comments
Post a Comment