Pear carpaccio.
Cook time: 0 mins | Prep time: 15 mins | Makes: 4
Ingredients.
1 pear, fresh
3 tablespoons (60ml) lemon juice
2 tablespoons (40ml) extra virgin olive oil, extra to serve
1 tablespoon (20ml) maple syrup
salt and cracked pepper to season
30g goats chevre
2 tablespoons pine nuts, toasted
5g lemon balm or lemon verbena leaves. Can use mint leaves.
Rosemary flowers, if available
Method.
1. With an apple corer, core the pear and slice paper thin with a mandoline. Lay in a circular pattern on a serving platter.
2. In a small bowl, add lemon juice, olive oil, maple syrup, salt and cracked pepper. Mix and spoon over the pears to coat.
3. Evenly dollop pieces of goat’s chevre, sprinkle over toasted pine nuts and scatter lemon balm leaves and rosemary flowers if available.
4. Drizzle with extra virgin olive oil, season and serve.
COOKING NOTES:
This recipe will be perfect as a side to chicken, fish or lamb. Can also be served as an appetiser/starter with prosciutto and a hard cheese like a wedge of pecorino or parmesan.
To create paper thin slices I use OXO good grips Mandoline. Link below: