Recipes
We are pleased to present you some recipes offered by local restaurateurs of Valloire.We will invite you regularly to discover new recipes.
Pear stuffed with caramel sauce Tarragon
Recipe suggested by Jean Jacques Galliffet, head of the Auberge de la Valloire Epinouze.
Ingredients (serves 4):
- 200gr of cooked meats (beef, pork), 100gr sugar,
- An onion, cracked black pepper 20g
- A clove of garlic, tarragon PM
- A sprig of parsley, 1 tablespoon vinegar
- 3 slices of bread, half a glass of water
- Half a liter of milk, 30g butter
- an egg
preparation:
- Prepare the filling: Peel the onion and garlic, wash the parsley Soak bread slices in milk, chop everything (meat, onion, garlic, parsley, bread). Mix with an egg.
- Prepare the pears: Wash the pears, cut on the two sides, one to a flat seat cushion, the other to remove the cap on a centimeter wide. Then dig the pears and remove seeds.
- Stuff pears and flatten on a baking dish with oil, bake at 180 degrees for 30 minutes.
- Sauce: Prepare a plain caramel, deglaze with vinegar and water, add the crushed pepper and tarragon, whisk the butter.
- Spoon the sauce over the pears warm, serve immediately.
