Peel pears, sprinkle with lemon. Cut the vanilla pod in half lengthwise. Put the fruit in a large bowl, cover with water, add 100 g of sugar and the vanilla. Poach for 20 minutes.
The pears must be tender but firm. Remove with a slotted spoon and drain. Make the juice with 100 g of sugar to a light liquid caramel. Add the whipped cream and make a few seconds.
Carefully cut the pears into six or possibly eight strips and divide evenly among the plates. Spread the sauce evenly next to them. Sprinkle with toasted almond kernels.
Lionel Maistre serves this dessert with a scoop of vanilla ice cream.
– Country : France – Region : Ile-de-France – Takes approx. : 00 h 50 min. – Cooking time : 35 min. – Preparation t. : 15 min. – Difficulty : Easy – Price : Medium
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