I don’t remember why I named this after Claude, but probably because he invented it. I certainly didn’t, but now I don’t know if I have changed the original or not.
It is better (more refined at least) than the green apple sorbet doused with Calvados that they serve at La Coupole in Paris, but only just.
The best white pear brandy that I know is made by Etter in Switzerland.
Put the peelings in the syrup and simmer in a small nonreactive saucepan for 20 minutes. Strain into a bowl and chill the syrup.
Cut the pears in half lengthwise, remove the cores and stems, and slice them
Put a scoop of the ice in the center of four large shallow soup plates. Spoon the pears around, and pour the remaining brandy over the pears. Garnish with the rose petals.
Try poaching the pears in Muscat wine and serving them with cardamom-flavored ricotta (
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