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Allagash Brewed Pears with White Chocolate,
Raspberries and Pink Peppercorns

Recipe by Diego Ruiz Brugman

Yields 6 Servings

Ingredients

  • 3 bottles of Allagash Curieux Beer (750 ml each)
  • 6 Anjou Pears
  • 1 fl oz Brandy
  • 5 oz Butter
  • 5 oz Brown Sugar
  • 2 oz Honey
  • 4 Coffee Beans
  • 2 Sprigs of Cinnamon Sticks
  • 12 Pink Peppercorns
  • 7 oz White Chocolate
  • 2 oz Cornstarch
  • 30 Raspberries

Directions

  1. Peel and cut Pears in half and take out seeds.

  2. In rondeaux add butter and pears.

  3. Deglaze with brandy.

  4. Add beer.

  5. Add sugar, honey, coffee beans, pink peppercorns and cinnamon sticks. Cook pears until tender.

  6. Take out pears reserve and drain beer in to a sauce pot.

  7. Add white chocolate to sauce, add cornstarch gradually until sauce thickens.

  8. Pat dry the pears, in large sauté pan sear the cut face of pears with butter.

  9. Saute the raspberries in same sauté pan used to sear the pears with butter and reserve.

  10. Plate by arranging one pear on top of the other and bathing with sauce, décor with sauted raspberries.

Equipment:

  • 1 cutting board
  • 1 mixing bowl
  • 1 medium whisk
  • 1 Rondeaux
  • 1 medium sauce pot
  • 1 large sauté pan
  • 1 spatula
  • 1 small tray
  • 6 soup plates with large edge

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Allagash Brewing Company