Ingredients (4 pers.)

• poched pears

  • 4 pears

  • 2 bottles Cherry beer St.-Louis ( each 25 cl.)

  • 200 gr. sugar powder

  • 2 cinnamon sticks ( or just a snif of moulded cinamon )

  • 250 ml single cream

  • 4 teaspoons of sugar powder

• tulip shaped pastry 

  • 5 eggwhites

  • 140 gr. sugar powder

  • 50 gr. sifted pastry flower

  • 50 gr. cleared butter

• the peach sorbet

  • 200 gr. fine sugar

  • 150 ml. concentrated peache-juice (available from the cans where they sell the peaches in)

  • 50 ml. crushed peaches

Preparation

1. Poched pears in cherry-beer (St.-Louis)

• Peal the pears. Cut them in four pieces and remove the core

• Put the pears, the 200 gr. of sugar powder  the cherry beer and cinnamon in the saucepan

• Leave it to simmer for about 20 minutes until the pears are done.

• Take the pears out of the liquid and leave them to cool down.

• Boil the liquid, until it's a thick syrop and then cool this of to .

• Cut the pears in a fan shape.

2. tulip shaped pastry

• Put all of the ingredients in a bowl and mix … but do not whip .

• Leave the dough to rest for an hour.

• Spread the dough in a circle shaped form with the help of a spoon on a baking plate.

• Bake the dough 4 minutes in a pre-heated oven at 180° C.

• Take the pastry of the baking plate and shape it into a tulip while it's still warm

3. Sorbet of peaches

• Put the sugar in a pan with 200 ml. of water.

• Bring to the boil for about 2-5 minutes.

• Let it cool down.

• Mix the cold syrup with the fruit juice and the fruit pulp

• To make the sorbet, put the mixture in the ice machine.

• When ready, place the sorbet in the freezer.

Arrange it on your plate

• Take a large flat plate

• Place the tulip shaped pastry in the middle of the plate.

• Make a cross shape with the pears .

• Pour between the each pear a drop of sauce

• Pour in the middle of each drop of sauce a small drop of single cream.

• Fill the pastry with a scoop of sorbet.

• Fill it further with raspberries

• For the finishing touch , put a leave of mint on top of the sorbet

• Sprinkle a bit of sugar powder over on the edge of the plate.