The wine-based caramel and black dots from vanilla are not only delicious, but also very beautiful.
- vanilla pod
- 4 ripe pears per season, peeled
- 130 g sugar (preferably brown)
- 2 glasses of wine (white or red)
- 1 orange
- a handful of walnuts
Preheat the oven to 220. Cut the vanilla pod and gently run it along with a knife, collecting the seeds from each half. Place the pears in a heat-resistant pan or saucepan, add the sugar, wine, seeds and vanilla pod, zest and juice of one orange. Put in the oven and bake for about 20-30 minutes, until the pears keep their shape, but have already softened. If possible, wrap the pears in the syrup itself several times, so the glaze with beautiful black vanilla seeds will solidify on them. While the pears are cooking, toast a handful of nuts. When ready, remove the pears from the oven, remove the vanilla pod and let cool slightly.
You can serve with a handful of nuts, as well as mascarpone or whipped cream.
Preheat the oven to 220. Cut the vanilla pod and gently run it along with a knife, collecting the seeds from each half. Place the pears in a heat-resistant pan or saucepan, add the sugar, wine, seeds and vanilla pod, zest and juice of one orange. Put in the oven and bake for about 20-30 minutes, until the pears keep their shape, but have already softened. If possible, wrap the pears in the syrup itself several times, so the glaze with beautiful black vanilla seeds will solidify on them. While the pears are cooking, toast a handful of nuts. When ready, remove the pears from the oven, remove the vanilla pod and let cool slightly.
You can serve with a handful of nuts, as well as mascarpone or whipped cream.
