Pear and Caramel Compote with Vanilla Cream and Nut Crumble

For the pear caramel compote with vanilla cream and nut crumble, first peel the pears, halve them, core them and cut them into cubes (alternatively, you can just peel them and serve them whole). Caramelize the sugar in a pot, add the butter, let it foam once and deglaze with pear and lemon juice. Cook until the sugar has dissolved. Add the pear cubes and simmer gently until the pears are soft. Remove from heat and set aside until pears are lukewarm.

Using your hands, knead all the ingredients for the crumble until small pieces have formed. Spread the crumble flat on a baking tray and bake in a preheated oven at 160 °C for about 20 minutes.

Mix the curd with whipped cream, sugar and vanilla until smooth.

When the pears have been diced, alternate cream, pear compote and crumble in a glass. The last layer should be crumble. If using whole pears, arrange them on plates. Garnish the pear caramel compote with vanilla cream and nut crumble with mint before serving.

Preparation Tip:

This recipe for Pear Caramel Compote with Vanilla Cream and Nut Crumble is part of Aaron Waltl's culinary school anniversary menu.

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