PEARS IN VIN SANTO WITH PECORINO ROMANO CREAM AND VANILLA ICE
The protagonist of this recipe: Pecorino Romano PDO
Ingredients
4 people- Vin santo 500 cl
- Abate pears 2
- Sugar 80 g
- Grated fresh ginger 30 g
- Milk 120 cl
- Pecorino Romano PDO 100 gr
- Vanilla ice cream 4 quenelles
Method
Peel the pears so as to keep the stalk still attached.
Cook the pears in a pan with wine, sugar and ginger, and reduce until you get a blonde cream.
In a separate small pot, melt the butter, add flour, 120 cl of milk and grated Pecorino Romano, work the ingredients until you get a cream.
Plate the pears up, with a pastry bag make a meringue on each half a pear, put the ice cream next to it and finally chrome-tan with the pear cooking sauce and decorate with a few mint leaves.
RECIPE BY: Luisa Bayre and her staff
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