Franck grits with caramelized pears and roasted hazelnuts
- 2 persons
- Preparation time
- 15 minutes
- 1 pear - Williams variety
- 50 g sugar
- 2 tablespoons water
- 30 g butter
- lemon juice
- 400 ml milk
- 1 tablespoon vanilla extract
- ¼ teaspoons of cinnamon
- 50 g sugar
- 40 g Franck grits
- 20 g butter
- a handful of hazelnuts
Peel the pear, cut it in quarters and remove the core
In a thick bottom pan, heat the sugar and water until sugar is dissolved. Add butter and pears and cook over low heat until the pears are soft and the sauce gets a golden colour - about 10 minutes. Then add the lemon juice and mix everything together well.
Heat the milk to a boil with sugar, vanilla and cinnamon. Stir in Franck grits and cook according to the instructions on the bag. Add butter to the hot grits.
Pour the grits in two bowls and spread the prepared pears over the surface.
Fry the hazelnuts in a dry pan until they start turning darker and you start to smell the delicious roasted hazelnut scent. Rub the skins off the hazelnuts using a kitchen towel, chop them coarsely and sprinkle them on the pears.
Serve immediately, but it is also delicious when served cold. Bon appetite!
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