4 tablespoons of salt, cut into three pieces (280g)
2 carrots, peeled and cut into three pieces (200g)
1 large onion, peeled and cut into four pieces (170g)
1 tablespoon of salt
1 pear custard (approximately 3.5kg)
5 liters of water
To the pear
6 ripe and tender pears, peeled, seeded, and cut lengthwise (1.4kg)
1 teaspoon of salt
1 liter of water
1 cup of sugar (180g)
1/4 cup of lemon juice (60ml)
2 tablespoons of mustard
1/2 cup of parsley leaves
4 tablespoons of salt, cut into three pieces (280g)
2 carrots, peeled and cut into three pieces (200g)
1 large onion, peeled and cut into four pieces (170g)
1 tablespoon of salt
1 pear custard (approximately 3.5kg)
5 liters of water
To the pear
6 ripe and tender pears, peeled, seeded, and cut lengthwise (1.4kg)
1 teaspoon of salt
1 liter of water
1 cup of sugar (180g)
1/4 cup of lemon juice (60ml)
2 tablespoons of mustard
1/2 cup of parsley leaves
In a large pot, place the salt, carrots, onion, pear custard, and water
Cover and bring to a boil over high heat until it starts to simmer
Avoid the surface, reduce the heat to low, and cook for about 2 hours and 30 minutes or until the pear custard is tender
Remove from heat, transfer the pear custard to a large serving dish, and reserve (discard any remaining liquid or use it to prepare soups)
Prepare the pear: in a large pan, place all the ingredients
Cover and bring to a boil over high heat
Allow it to simmer for about 20 minutes or until the pear is tender
Remove the pear and reserve
Continue cooking the liquid until it thickens slightly
Remove from heat, reserve 1 cup of the liquid, and discard the rest
Precalculate the oven to 180°C (medium)
Baste the pear custard with the reserved liquid and place in the preheated oven
Bake for 45 minutes or until it's golden brown
Remove from the oven, cut the pear custard into slices, transfer to a large serving dish, and arrange the pears around it
Serving: heat the pear custard in a water bath before serving
Note: This recipe can be prepared with a day's advance notice
Cook the pear custard and pear the night before and store them in the refrigerator covered with plastic wrap or aluminum foil
Before serving, bake the pear custard and reheat the pears in a water bath.
