Recipe by Clement Chauvin of Waters Edge Restaurant
- 3 beurre Bosc pear
- 2 vanilla pod
- 250 g sugar
- 1 l water
- 1 truffle
- 200 ml pure cream
- 50 sour cream
- 50 g icing sugar
– Peel the pears, cut in half and trim the core out.
– Place pears in a pot with water, sugar, vanilla, and sliced truffles.
– Cook for about 25 minutes until soft.
– Chop the truffles and mix in sweetened whipped cream.
– Serve with biscuits.