2 tablespoons of salt (280 g), cut into three pieces
2 small beets (200 g), cut into three pieces
1 large onion (170 g), cut into four pieces
1 tablespoon of salt
1 pear (3.5 kg)
5 liters of water
For the Pear Custard
6 large pears (1.4 kg), ripe and tender, peeled, seedless, cut in half lengthwise
1 tablespoon of salt
1 liter of water
1 cup of sugar (180 g)
1/4 cup of lemon juice (60 ml)
2 tablespoons of mustard
1/2 cup of mint leaves
2 tablespoons of salt (280 g), cut into three pieces
2 small beets (200 g), cut into three pieces
1 large onion (170 g), cut into four pieces
1 tablespoon of salt
1 pear (3.5 kg)
5 liters of water
For the Pear Custard
6 large pears (1.4 kg), ripe and tender, peeled, seedless, cut in half lengthwise
1 tablespoon of salt
1 liter of water
1 cup of sugar (180 g)
1/4 cup of lemon juice (60 ml)
2 tablespoons of mustard
1/2 cup of mint leaves
In a large pot, combine the salt, beets, onion, salt, pears, and water
Cover and bring to a boil over high heat until it starts to simmer
Reduce heat and cook for about 2 hours and 30 minutes or until the pears are tender
Remove from heat
Transfer the pears to a large serving dish and reserve (discard any remaining liquid from cooking)
Prepare the pear custard: in a large pan, combine all ingredients
Cover and bring to a boil over high heat
Let it simmer for 20 minutes or until the pear custard is tender
Remove and reserve
Continue cooking the liquid until it thickens slightly
Remove from heat
Reserve 1 cup of the liquid and discard the rest
Preheat oven to 180°C (medium)
Brush the pears with the reserved liquid and place in the preheated oven
Bake for about 45 minutes or until golden brown
Remove from oven and cut the pears into slices
Transfer to a large serving dish and arrange pear custard around it
Serve shortly
277 calories per serving
