today we will try to restore the tarnished the image of the one we often let perish in the bottom of the fruit basket, the one that ends up at at the lower range of the ranking when we ask \u00ab\u00a0what is your favorite fruit?\u00a0\u00bb, the pear.<\/p>\n\n\n\n
Granted, in its raw state it is not the most seductive fruit to eat but when it comes to making it a dessert, we have eyes only for it.<\/p>\n\n\n\n
We know the classic poached pears in red wine but we looking for a change of scenery by using a flower that is very familiar to me because it is consumed a lot in my home country as a drink (bissap), the hibiscus. This pretty flower with bright colors, fruity and tangy taste will bring a nice complementarity to the dessert.<\/p>\n\n\n\n
To go with the pears, I made a ginger cream to counterbalance the sweetness of poached pears and because we don\u2019t like waste in this house, if you made the chocolate x passion fruit mousse<\/a> you will be able to reuse the agar-agar and the liquid cream you may have left.<\/p>\n\n\n\n [cooked-recipe id=\"877\"]<\/strong> today we will try to restore the tarnished the image of the one we often let perish in the bottom of the fruit basket, the… <\/p>\n
(recette introuvable ou en statut brouillon)<\/em><\/p>\n\n","protected":false},"excerpt":{"rendered":"