Pear and ginger

Bar recipe
Peter Coucquyt

Peter Coucquyt

Chef
Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Cinnamon syrup

    Ingredients

    • Sugar - 150g
    • Water - 15cl
    • Cinnamon (sticks) - 3

    Blend 50g sugar with the cinnamon stick.

    Mix the blend with the remaining sugar and water.

    Bring to a boil.

    Pass through a sieve.

  2. Pear syrup

    Ingredients

    • Frozen speciality : Ginger - 20 ml
    • Pear conférence - 150g
    • Lemon (juice) - 10ml
    • Cinnamon syrup - 15ml
    • Water - 10ml
    • pear alcohol - 1ml

    Mix all the ingredients and blend until homogenous.

    In this step

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    Frozen fruit purées
  3. Finishing

    Ingredients

    • Pear syrup - 30ml
    • Rum - 10ml
    • Whiskey - 5ml
    • Fresh cream - 5ml
    • Cocoa (powder) - As required

    Mix all the ingredients in a shaker with ice.

    Shake and double strain into a glass.

    Garnish with a slice of pear and some cocoa powder.

     

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