Preparation
Poire à Botzi AOP
Peel the Poire à Botzi AOP, remove the core with a melon baller while keeping the stem.
Cook the sugar to make a caramel. Stop the cooking with water.
Add the spices (star anise, cinnamon stick, cloves) and the zest (orange, lemon).
Add the Poire à Botzi AOP to this mixture and simmer for 30 min. Let them cool in the cooking liquid.
Shortcrust Pastry
In a bowl, mix the flour, softened butter, and sugar.
Separately, beat the egg with the zest, then incorporate into the flour until a smooth dough forms (do not overwork).
Wrap the dough in plastic wrap and refrigerate for 3 hours.
Roll out the dough (3 mm thick). Cut out 8 cm diameter rounds.
Line greased and floured tartlet moulds. Blind bake at 160° C for 15 min.
Gratin Filling
Whisk the egg yolks and sugar over a bain-marie until you get a sabayon. Cool while continuing to whisk.
Mix the sabayon with the double cream and place in a piping bag with a small plain tip. Keep refrigerated.
Assembling the Tartlets
Sprinkle the baked crusts with ground hazelnuts.
Thinly slice the cooked Poire à Botzi AOP, place them over the hazelnuts, and lightly drizzle with vin cuit.
Top the tartlets with the gratin mixture and briefly brown under a very hot oven grill until golden.
Plating
Decorate the plate with vin cuit, add a cooked Poire à Botzi AOP as garnish and a scoop of vanilla ice cream.
Recipe by Alain Bächler
Former Michelin-starred chef of Restaurant Des Trois Tours, Bourguillon
For 4 people
Preparation : 60 min
Cooking : 15 min
Ingredients and products
- 12 Poire à Botzi AOP
- 400 g sugar
- 1.5 l water
- 1 star anise
- 1 cinnamon stick
- 1 tsp cloves
- zest of ½ orange
- zest of ½ lemon
- 250 g flour
- 125 g butter
- 125 g sugar
- 1 egg
- zest of ½ lemon
- flour (for dusting)
- melted butter (for greasing)
- 50 g sugar
- 2 egg yolks
- 2.5 dl double cream
- 2 tbsp ground hazelnuts
- vin cuit
- vin cuit
- vanilla ice cream
