Pear carpaccio.
Cook time: 1 min | Prep time: 15 mins | Serves: 2-4
Ingredients.
2 firm small pears, fresh
3 tablespoons (60ml) lemon juice
2 tablespoons (40ml) extra virgin olive oil, extra to serve
1 tablespoon (20ml) maple syrup
salt and cracked pepper to season
30g goats chevre
2 tablespoons pine nuts, toasted
20 g butter, unsalted
5g lemon balm or lemon verbena leaves. Can use mint leaves.
Rosemary flowers, if available
Method.
1. In a small bowl, add lemon juice, olive oil, maple syrup, salt and cracked pepper. Mix and spoon over the pears to coat set aside.
2. In a small frying pan add pine nuts and butter and simmer on medium until pine nuts are golden brown, this will take 1 minute or so. Set aside.
3. With a mandoline thinly slice pears. Use a small round circle to cut the core from some of the slices (I use a piping nozzle or use an apple corer. Lay in a circular pattern on a serving platter.
4. Evenly dollop pieces of goat’s chevre, sprinkle over toasted pine nuts and scatter lemon balm leaves and rosemary flowers if available.
5. Drizzle with extra virgin olive oil, season and serve.
COOKING NOTES:
This recipe will be perfect as a side to chicken, fish or lamb. Can also be served as an appetiser/starter with prosciutto and a hard cheese like a wedge of pecorino or parmesan.
To create paper thin slices I use OXO good grips Mandoline. Link below:
