Recipe for a Pumpkin variation with winter spiced pear
Always just pumpkin soup? Not with Tobias Franz! The chef of the "Brauereigasthof Hotel Aying" presents tasty variations for Hokkaido and Butternut.
Ingredients
- 2-3 larger pears
- 200 ml white wine
- 200 g sugar
- 200 ml white balsamic vinegar
- 50 g salt
- 3 star anise
- 3 juniper berries
- 1 teaspoon coriander seeds
- 2 grains allspice
- 1-2 bay leaves
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