Weissbier and Honey Poached Pears
|Black pepper||To Taste|
|Creme fraiche||1 Tablespoon|
|Toasted almonds||1 Tablespoon|
Take mini forelle pears and carefully peel them leaving the stem attached. Place them in a sauce pan deep enough to cover the pears in liquid. Pour the beer over the pears and add a cup of water. Season the liquid with a half cup of honey, scored vanilla bean, cinnamon stick, and a tablespoon each of cardamon, star anise and black pepper. Bring to a boil, then turn down heat to simmer slowly for about an hour until tender. Remove and chill the pears. To make a syrup, strain the liquid and reduce to a thin caramel.
Place the pears on a bed of creme fraiche, drizzle the syrup over the dish and sprinkle with toasted almonds