3 pears peel, quarter, remove core and cut into small cubes.
In a non-sticking pan heat up 10 g butter and add the pear cubes when molten. Sprinkle the pears with 1 tbsp. sugar and let the sugar caramelize slightly. Fill up with 1/8 l Early Balsamic Vinegar and add 1 clove as well as 1 laurel leaf, 1/2 tsp. black peppercorns grind coarsely and add to the spicy pears. Finally stir in 2 tbsp. heavy cream and let the the sauce simmer until it thickens.
An excellent side-dish for venison.
serves 3
