Apple and pear bowl

with crème brûlée

Dessert Apple pear


For 10 servings

Apple and pear bowl

1 l Debic Crème Brûlée

5 pears

30 g cane sugar


2 pears

200 ml sugar water 1:1

10 g cane sugar

100 g crumble

50 g raisins

20 chocolate decorations

30 g lemon curd

2 apples


Apple and pear bowl

Peel and half the pears.

Remove the core and poach them gently until tender.

Leave to cool and cut into strips.

Arrange in the bowls.

Heat the crème brûlée and pour over the pears.

Leave to cool in the refrigerator until needed.

Finishing touch

Sprinkle the crème brûlée with cane sugar and caramelise using a cook's blowtorch.

Finish the bowls with the garnishes.