Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pears
To fry
Fondue
How it's done
Pears
Empty the breadcrumbs and flour into two separate shallow dishes. Place the eggs in a deep bowl, season. Toss the pears in the flour one at a time, shake off the excess, dip in the egg and then in the breadcrumbs. Press firmly on the crumb coating.
To fry
Heat a little clarified butter in a non-stick frying pan. Reduce the heat, fry the pears in batches for approx. 4 mins. on each side. Remove, serve on a platter, keep warm.
Fondue
Rub the garlic around the fondue pot. Add the cheese to the pot. Mix the cornflour with the water, pour into the pot along with the Williams pear schnapps and lemon juice, bring to the boil while stirring. Reduce the heat, continue to simmer until the cheese has melted and the fondue is creamy. Season the fondue, mix in the sage, serve with the pears.
| Serve with: | Pear bread |
|---|
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