Pear Gratin with Grape Sauce
Ingredients
- For grape sauce
- 130 grams purple Grape (seedless)
- 4 Tbsps powdered sugar
- 200 milliliters Red wine
- 2 Tbsps Orange juice
- 1 pc organic Oranges
- 2 cloves
- 1 Star anise
- 1 Cinnamon stick
- For pears
- 4 firm Pear (such as Williams Christ or Abate)
- 2 Tbsps butter
- 40 grams Walnut
- 100 grams Taleggio cheese
- 80 grams Arugula
Preparation steps
For grape sauce: rinse and halve grapes. Place sugar in a saucepan and caramelize briefly. Deglaze pan with wine and orange juice. Add orange peel and spices, reduce to about half. Add grapes and remove from heat. Remove spices and orange peel. Once sauce has cooled, remove about 1 ladle of grapes and puree the rest finely. Return whole grapes to the sauce.
Rinse and dry pears, quarter or half, depending on size. Heat butter in an ovenproof pan and saute pears for about 2 minutes, stirring. Chop walnuts coarsely and add to the pan. Cut cheese into pieces or strips and place on top of pears. Bake under a hot broiler until cheese begins to melt, watching carefully. Rinse and spin dry arugula, remove tough stem ends. Drizzle some of grape sauce on plates and top with pear gratin. Sprinkle with nuts and garnish with arugula. Drizzle with remaining sauce and serve.
