Recipe by Clement Chauvin of Waters Edge Restaurant

Ingredients:

• 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

Method:

– 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.