Brunch is all the rage! Why not try this idea for Christmas morning?
Discover this delicious recipe for poached pear with sweet spices and chestnut pancakes, created by Fraise & Basilic.
To be enjoyed with our Cuvée Brut Prestige!
Photo credit ©Fraise & Basilic

Serves 4
Preparation: 30 min
Cooking: 10 min

For the poached pears
– 4 pears
– 80 cl water
– 400 g caster sugar
– 1 vanilla pod
– 1 cinnamon stick
– 3 cardamom seeds
– 1 tsp rooibos tea

Bring the water, sugar, vanilla pod, spices and tea to the boil.
Add the peeled pears and cook for around 15 minutes, until the pears are soft.
Drain (save the syrup for serving) and leave to cool.

For the pancakes
– 100 g flour
– 50 g chestnut flour
– 50 g hazelnut powder
– 2 tsp baking powder
– 1 pinch salt
– 1 pinch baking soda
– 1 egg
– 30 cl almond milk
– 60 g melted butter

In a bowl, mix the flours with the hazelnut powder, sugar, baking powder, pinch of salt and bicarbonate. Make a well.
Beat the egg with the almond milk, then add to the flour/yeast mixture and whisk until smooth.
Melt the butter and fold into the dough.
Heat a knob of butter in a small frying pan. When the pan is hot, pour in a ladleful of dough and cook for 1 or 2 minutes on each side.

Serve the pancakes with the poached pears and drizzle with the syrup.
Serve with a glass of Crémant de Bourgogne Veuve Ambal.