Aussières Blanc
Accompanied by pear briouats with citrus and passion fruits
Suggested by Eric Kohler, Technical Director Château d'Aussières
Ingredients
• 4 sheets filo pastry
• 3 Comice pears
• 1 passion fruit
• 1 orange, 1 untreated lemon
• 1 piece fresh ginger (30 g)
• 80 g sugar
• 80 g unsalted butter
• Sesame
For 4 persons Preparation time: 30 minutes | Cooking time: 10 minutes
Remove zest from orange and lemon and press the fruits. Put the zests, sugar, ginger (peeled and chopped) and juice into a casserole. Cook for around 15 minutes until a thick syrup is obtained. Strain.
Peel the pears, dice them and place into a pan with the citrus fruit syrup. Brown over a high heat then turn off heat.
On a low heat melt butter without browning them.
Brush the melted butter onto the pastry.
Serve with a young vintage of Aussières Blanc.
