Bounce Magazine October 2017
Featuring Jonny Nelson, Joe Hurd, Charlie Fink a review at the Pier at Harwich, Aldeburgh F&D festival and much more!
Featuring Jonny Nelson, Joe Hurd, Charlie Fink a review at the Pier at Harwich, Aldeburgh F&D festival and much more!
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FOOD & DRINK<br />
OCTOBER OCTOBER <strong>2017</strong> | ISSUE <strong>2017</strong> | #60 ISSUE | FOOD #60 & DRINK<br />
Pears are now coming in season<br />
and the temperature as dropped<br />
down a little. Why not eat them<br />
hot with a caramel sauce? Cold<br />
weather and comfort food is a<br />
match made in heaven.<br />
fruit and fill the tray with the water.<br />
• Bake in a hot oven at 200c for approximately<br />
25 to 30 minutes.<br />
• Toast the flaked almonds quickly in a pan.<br />
• Arrange the pears on a plate, pour the<br />
cooking jus on top of the fruits, now a caramel<br />
sauce. Add the flaked almonds and enjoy when<br />
still hot.<br />
Et Voila! Simple and effective, if you want to<br />
be naughty, add a ball of Vanilla bourbon ice<br />
cream with it, delicious.<br />
Ingredients for 4 people<br />
• Williams or Conference Pears<br />
• Unsalted butter<br />
• Caster sugar<br />
• Flaked almond<br />
• Water<br />
4 each<br />
60g<br />
100g<br />
20g<br />
200ml<br />
Method<br />
• Make a cut along the side of each pear in<br />
order to remove a little “wedge”<br />
• Soften the butter until it becomes a paste<br />
and brush each fruit all over, roll each pear into<br />
the caster sugar and place in a baking tray.<br />
• Add a little piece of butter on top of each<br />
For over twenty years,<br />
Franck Pontais has<br />
been creating the finest<br />
gastronomic experiences<br />
for celebrities, large<br />
corporations and small<br />
groups of friends and<br />
family. For information<br />
www.franckpontais.com.<br />
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