Vanilla
Roasted pears, Rebelle vanilla & maple-rosemary crumble
Vanilla, roasted pears and maple, with a crunchy rosemary crumble for an unexpected autumn touch.
How to make it
Prepare the pears
Cut the pears in half, remove the core and place them cut-side up in a baking dish.
Caramelize
Add a little butter and maple syrup to each pear, then bake at 190 °C for about 25 minutes.
Make the crumble
Mix the oats, flour, brown sugar, pecans, a little butter and a few finely chopped rosemary leaves, then toast in the oven until golden.
Assemble
Place a warm pear half on each plate and add a scoop of Rebelle Vanilla.
Finish
Add the crumble, a drizzle of the maple cooking juices and a few crystals of fleur de sel.
The Rebelle tip
Use pears that are still slightly firm: they'll caramelize in the oven without turning to mush.
