Fried caramels with crème fraîche

Name: fried caramels with crème fraîche
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: French
Ingredients: 1 vanilla bean; 4 el creme fraiche; 4 Conference pears; 25 g unsalted butter; 1 el fine cristalsugar

Dessert of baked pears with sugar and creme fraiche with vanilla.

Ingredients

Directions

Halve the vanilla pod and scrape out the marrow. Mix the marrow with the crème fraîche and keep the stick apart.
Peel the pears, halve them and remove the core with a spoon (or with a melon bulbs if you have one).
Heat the butter in a frying pan with non-stick coating and add the pears when the butter has just melted.
Fry the pears for 6-8 min. On medium heat. Times regularly.
Then place them with the cutting edge down in the pan and add the sugar and the vanilla pod.
Let the sugar caramelize over medium heat until the color is golden brown (note: the caramel is hot!).
Take the half pears well through the caramel and spread over the plates.
Spoon a ½ tbsp crème fraiche in the hollow of each pear and drizzle with the caramel out of the pan. Serve warm.