Chili Pears
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pear (s), medium-ripe Guyot or Anjou
- 2 tablespoon oil, lime oil (alternatively use neutral oil and add a little lime zest to the marinade)
- 1 tablespoon chilli oil
- 2 tablespoon sugar, brown
- 0.5 ½ chilli pepper (s), yellow
- 0.5 ½ chilli pepper (s), red
- 1 pinch (s) salt
- 0.5 teaspoon ½ ascorbic acid (vitamin C), alternatively lemon juice
Print Recipe
Pin Recipe Instructions
- Peel the pears, cut in half or cut into thick slices, soak them briefly in ascorbic acid water, then dry them on kitchen paper (this way they are well prepared, do not discolour and can be fried a la minute).
- Just before roasting, brush with the marinade made from the remaining ingredients, fry in a coated pan - they shouldn`t get soft on the inside. Add the remaining marinade to the pears shortly before the end of the roast and let it boil down for a short time.
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