Vanilla Poached Pear with Truffle Chantilly

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.

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