Poached pear on zucchini and pistachio puree
Ingredients
680 g pears
60 g sugar
On request cumin
5 g star anise
150 g orange
100 g luka
400 g zucchini
Optional Ground black pepper 5 g Finely ground vegetables100 ml olive oil
50 g shelled pistachios
100 ml lemon juice
Preparation steps
Weight for 4 portions – 0.7 kg
In a pot of water, add sugar, cinnamon, star anise, and a few slices of orange. Heat until just before boiling, then add the whole peeled pears.
Cook for 35 to 40 minutes, or until the pears soften but remain firm and do not fall apart.
In another pot, sauté the onion and garlic paste, then add diced zucchini. Add water and cook until done.
In a blender, transfer the zucchini, add basil paste, pepper, and Vegeta, a little olive oil, lemon juice, and cooking water. While blending, add the pistachio and make a thick puree. Serve it as a base for poached pear.
Tip
Serving
Serve this sweet and savory dish exclusively warm.