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Recipe for :

Peppered Pear Flambé
This recipe comes from Chef Jos Wellman (alias Tallyrand), one of the top Chefs, who is now based in New Zealand. A visit to his extensive website is well worth it if you need culinary help, especially bearing in mind that he is training the next generation of up and coming young chefs. You might also be lucky enough to catch him online for a chat.


Castor sugar 50 gm
Butter (chilled) 30 gm
Fresh orange juice 200 ml
Green peppercorns    20 pc
Grand Marnier sq
Pear 2 pc
Crepes 4 pc

  1. Cut the pears into even sized segments
  2. Crush 10 of the peppercorns and mix with the pears and allow to marinade for 1 hour
  3. Place sugar in pan and over a low to medium heat allow to lightly caramelise
  4. Add butter and allow to combine
  5. Add 2/3 of juice, allow to combine and reduce by half
  6. Place in pear segments and flambé with liqueur
  7. Allow to cook for two minutes
  8. Add folded crepes and allow to warm through and absorb sauce
  9. At this stage for extra show flambé again if preferred and add any of the remaining juice if required to increase sauce
  10. Serve

Chef's Note
Serve with either clotted cream, creme fraiche or ice cream
This dish works equally well; if not better with strawberries!