Idée recette de la Cave Beetschen dessert aux fruits gastronomique soupe de poire au vin rouge épicé

Spiced pear soup with red wine and iced vanilla Bourbon

  Rosemary Crumble

By Frédéric Chamaret, Gastrodomicile


Ingredients for 4 people


2 Williams pears

100g sugar

400ml red wine

500ml balsamic vinegar

1 tsp five spice (ginger, star anise, cinnamon, pepper, cloves)

1 lemon

50g butter

50g ground almonds

60g sugar

50g flour

4 scoops of Bourbon vanilla ice cream

2 sprigs of rosemary

4 mint leaves






Making the soup

Boil the red wine, sugar, balsamic vinegar, spices and lemon juice. Reduce for about 8 to 10 minutes.

Peel the pears and cut them in half. Hollow out the pears and put them in the red wine, bring to a boil and simmer for 30 to 40 minutes. Remove and keep in the fridge.


Making the crumble

Removing the rosemary so that only the twigs remain and chop them finely.

Cut the butter into small pieces. Place in a bowl with the flour, sugar, almonds and rosemary.

Mixing everything by hand. The result should be quite grainy.

Spread the crumble roughly on a baking sheet lined with baking paper. Bake for 15 minutes.

Remove from oven. Allow to cool and then crumble with fingers.

Cut the pear halves into a fan shape.





Place the pear halves into glasses or bowls and sprinkle with juice. Place a scoop of vanilla ice cream in the middle. Spread the crumble crumbs over the top.

Garnish with a mint leaf.


 Bon Appétit!