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Pears in syrup

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This fresh dessert can finish a meal with a refined simplicity.



Serves 6 :


  • 6 pears
  • 50cl water
  • 250g sugar
  • 20 leaves of lemongrass
  • 50g honey
  • 25g butter
  • chocolate flakes
  • 1 casserole Ø18cm


Pears in syrup













  1. Choose pears that are not damaged, and mature point.
  2. In a pot 18cm in diameter, pay 50cl of water and 250g of sugar, bring to a boil, let boil 5 minutes.
  3. Peel the pears leaving intact, keep the tail.
  4. Plunge in the syrup. Poach over low heat for 15 minutes, turning halfway through cooking. Check cooking by planting a shank to skewer (or the tip of a knife end). Add lemongrass, then extinguish the fire, and let cool.
  5. When the pears are cold, drain on a plate.
  6. Melt the butter and honey in a small saucepan, reduce 3 to 5 minutes, mix well. if necessary, add 1 c.à.c liqueur rosemary.
  7. Pour the syrup over pears, and place in refrigerator.
  8. Just before serving, decorate with chocolate flakes.






Serve with Sponge fingers.