Recipe: Poached Red Wine Pears and Duck Rillette

  

(Serves 10 pax)

INGREDIENTS:

1.8	kg	Pears(10 nos)
2	litres	Red wine
400	g	Sugar
100	g	Orange (zest to taste)
5	g	Cinnamon stick
200	g	Apple
20	g	Mint leaves
500	ml	Vanilla ice crem

PROCEDURE:

• Peel the pears and poach them in red wine, sugar, cinnamon, and lemon zest, until well cooked through.
• Take the pears from the pan. Boil the remaining liquid to reduce it by half so that it’s syrupy.
• Serve each pear with the cooled syrup, a slice of orange, and mint.
• Accompany with vanilla ice cream

by Chef Sebastian Breitinger, VMSIIHE