Summary

Ingredients

• 1 glass water
• 4 pear (s), fully ripe
• 4 tablespoon sugar, brown
• 1 star anise
• 0.25 teaspoon ¼ vanilla, ground (bourbon)
• 1 cup crème fraîche
• 1 cup cream
• 1 handful lemon verbena (verveine)
• 1 glass water
• 3 tablespoon sugar
• 1 handful plums, fully ripe
• 0.5 stick ½ cinnamon, some arrowroot flour
• 2 sheets puff pastry
• 0.5 ½ peach (s)
• some sugar, brown
• some spice mixture, (5-spice powder)
• 1 dash syrup (orange blossom)
• 1 egg white
• Oil, for deep-frying

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Instructions

1. Let the sugar melt and deglaze with the water. Clean the pear (absolutely with the skin) and add it in small cubes. Add the star anise and vanilla and let the pears cook until soft, puree and set aside to cool. Then add the creme fraiche and cream and let freeze in the ice cream maker.
2. Bring the verveine to the boil in a little water and let it steep.
3. Let the sugar melt and deglaze with the verveine brew. Stone and add the plums and bring to the boil. Add the cinnamon stick and let it steep.
4. Before serving, take out half of the plums, remove the cinnamon and puree the sauce. Dissolve the starch with water and add - bring everything to the boil again and cool.
5. Cut sheets of about 10 x 6 cm from the puff pastry. Peel the fully ripe peach and cut into 1 x 1 cm sticks.
6. Place the peach on the puff pastry, season with a little brown sugar, 5-spice powder and the syrup. Brush the edges with some battered egg white and roll up.
7. Bake in hot vegetable oil and degrease on kitchen paper.
8. Serving:
9. Pour a mirror with the plum compote sauce and put on a few plums. Turn off two cams from the ice cream and add. Add two puff pastry rolls.