Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. In a pot, put the wine, clove, star anis and cinnamon 2. Zest the orange and press its juice 3. Purr the zest and orange juice into the wine 4. Peel the pear (keep the stem, heat the wine 5. Open the vanilla and scratch the seeds out, put it into the wine 6. Add the honey to the hot wine

7. Once the wine is boiling, add the pear 8. Reduce the fire to avoid overcooking

9. Purr the crème de cassis in the pot 10. Cover and let cool down completely 11. The pears are better after 2-days marination 12. Present this dessert with a vanilla, liquorice or cinnamon ice cream

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