Marinated Hot Pear with Stracciella Cheese

A simple and quick snack or dessert, you can define it yourself with the amount of sugar

Ingredients

• pear 1 pc.
• tarragon 5 g
• mint 5 g
• lemon balm 5 g
• basil of different colors 10 g
• white wine vinegar 5 g
• maple syrup 15 g
• stracciatella 240 g
• almonds 10 g

Directions

1. Cut the "abbot" or "trout" pear in half and remove the core. Place a pear in a hemisphere (it is any convenient container), not a lot of wild mint, tarragon, basil, and lemon balm, after having to mash it (greens)
2. Next, add a couple of tablespoons of white wine vinegar and maple syrup, stir in a hemisphere and leave to marinate for several hours at room temperature
3. After that, you lay out the pear in portions in vacuum bags along with the herbs, evacuate, and set to cook at 80 degrees in sous vide for 1.5 hours or until moderately soft (the pear is almost always different, you need to check after the expiration of time) just in a saucepan over low heat in a zip bag or without it)
4. When the pear is ready, while it is hot, we free it from the grass, blot the excess liquid with a napkin and singe it with a burner (if there is one, if not, then you can do without this manipulation).
5. Cut a couple of purple basil sheets into strips, mix with stracciatella, and spread on top of a hot pear Pour maple syrup, sprinkle with almonds and a little basil