Pear and snow

METHOD
 
PEARS AND SYRUP

1. Bring to a boil in a deep and big pan all the ingredients, except the pears.
2. Peel the pears from the skin. Cut out the middle with the seeds and cut the ling top of the pear so to get a “puck” with a height 6 cm.
3. Carefully deep each pear into the syrup.
4. Simmer on a low heat during 8 hours.

 
PEARS FILLING

1. Caramelize the honey.
2. Add the pears cut into the cubes 1x1 cm and boiled beets.
3. Then add the cranberries and grated ginger.
4. Slightly stew on a low heat.

DECORATION

1. Cut the beet into the cubes. Deep into the syrup from the pears and evaporate the half of the liquid.
   
2. Add the half of the raspberries and all the cranberries, vanilla seeds, anise starts, basil and thyme.
3. Evaporate the half of the liquid again.
4. Pour the remaining syrup into the pan and caramelize the champignons in it, add the spoon of the honey if it is necessary.
5. Put the pear on the plates. Put the stewed beets and pears cubes in the center.
6. Decorate the plate with the remaining elements and the syrup.

ASSEMBLE

1. Stewed pear at a low temperature during 8 hours in a spicy wine and honey syrup, in which cubes of pear and beet, caramelized in honey with cranberries and ginger.
2. Stewed beet in a syrup with lime honey, raspberries, cranberries, vanilla, anise, basil, thyme and faint scent of violets.
3. The same syrup is used for the dessert serving.
4. For the decoration and flavor contrast - mushrooms, roasted and caramelized in honey and syrup from the beets.
5. To give a Russian contrast - molecular snow of olive oil.
6. A single gram throughout the dessert white sugar.