Tonka Bean & Pear Compote

Gelespessa Tonka Bean & Pear Compote SOSA


200 g Williams pears 50 g Williams pear purée 40 g Invert sugar 0.2 g Tonka beans 0.5 VANILLA BEAN 0.5 g SOSA Gelespessa

Heat the pear purée gently to 100-120°F (40-50°C) and dissolve the invert sugar.
Infuse the VANILLA BEAN and Tonka bean.
Add the Gelespessa and mix using an immersion blender.
Finely dice the fresh pears then sprinkle with lemon juice to avoid discoloration.
Coat in the purée to obtain a compote texture.