Caramelised Pear Terrine with Luberon honey and Homemade Quince Paste - Fromage AOP Fourme d'Ambert
Caramelized pear terrine with Luberon honey and homemade quince paste, topped with Fourme d’Ambert cheese. A delightful dessert that combines sweet and savory flavors.
Ingredients
- 400 g pears
- 2 g agar agar or yellow pectin
- Fourme d’Ambert
- 200 g quince
- 200 g sugar
- 100 g brown sugar
- 300 g young leaf spinach
- 3 table spoons of honey
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