Allagash Curieux Pears with White Chocolate and Raspberries

Ingredients

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Directions

1. Peel and cut pears in half and take out seeds.
2. In rondeaux/shallow stock pot add butter and pears.
3. Deglaze with brandy.
4. Add Curieux.
5. Add sugar, honey, coffee beans, pink peppercorns and cinnamon sticks. Cook pears until tender.
6. Take out pears reserve and drain beer in to a sauce pot.
7. Add white chocolate to sauce, add cornstarch gradually until sauce thickens.
8. Pat dry the pears, in large sauté pan sear the cut face of pears with butter.
9. Sauté the raspberries in same sauté pan used to sear the pears with butter and reserve.
10. Plate by arranging one pear on top of the other and bathing with sauce, decorate with sautéed raspberries.
11.