Veiled Farm Girls (With Pear)

1. 1

   Peel and core the pears and cut them into small chunks. Then, combine the white wine, honey, lemon zest, cardamom pods in a saucepan. Add the pear and bring to a simmer. Simmer, stirring occasionally, until the pears are quite soft, about 10 minutes. Remove from the heat and allow to cool. (If after the 10 minutes most of the liquid hasn't already evaporated, remove the pears with a slotted spoon and boil down the remaining liquid until a syrup forms, then add this back to the pears and cool.)

2. 2

   In a frying pan, melt the butter over medium, add the bread crumbs, 1 Tbs. sugar, and the ground cardamom. Cook, stirring constantly until the breadcrumbs are lightly golden. Remove from the heat and allow these to cool completely as well.

3. 3

   Whip the cream with the remaining Tbs. sugar and the vanilla until stiff peaks form. In a large glass bowl or in four individual serving dishes, layer the pear compote, the breadcrumbs, and the whipped cream in at least two repetitions of the layers being sure to end with whipped cream on the top - this is the veil. Chill 30 minutes before serving.

* Per serving · 4 servings · Values may vary.

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