for 4 people

Pears

120 g	breadcrumbs
30 g	white flour
3	eggs, beaten
¾ tsp	salt
a little	pepper
3	pears, deseeded, thinly sliced

To fry

clarified butter for frying

Fondue

1	garlic clove, cut in half
250 g	tangy Gruyère, coarsely grated
250 g	Vacherin fribourgeois, coarsely grated
200 g	tangy Appenzeller, coarsely grated
2 tbsp	Maizena cornflour
2 dl	water
1 dl	Williams
½ tbsp	lemon juice
2 pinch	nutmeg
a little	pepper
½ bunch	sage, finely chopped

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.

Show complete recipe