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Lanicook
Fried caramels with crème fraîche
Dessert of baked pears with sugar and creme fraiche with vanilla.
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Ingredients
Directions
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Halve the vanilla pod and scrape out the marrow. Mix the marrow with the crème fraîche and keep the stick apart.
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Peel the pears, halve them and remove the core with a spoon (or with a melon bulbs if you have one).
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Heat the butter in a frying pan with non-stick coating and add the pears when the butter has just melted.
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Fry the pears for 6-8 min. On medium heat. Times regularly.
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Then place them with the cutting edge down in the pan and add the sugar and the vanilla pod.
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Let the sugar caramelize over medium heat until the color is golden brown (note: the caramel is hot!).
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Take the half pears well through the caramel and spread over the plates.
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Spoon a ½ tbsp crème fraiche in the hollow of each pear and drizzle with the caramel out of the pan. Serve warm.
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Nutrition
195Calories
Sodium0% DV1.440mg
Fat17% DV11g
Protein2% DV1g
Carbs7% DV21g
Fiber8% DV2g
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