Langoustine on Pear and Pumpkin Compote
Flavors of Switzerland. By Armin Amrein, Walserhof, Suisse. Total time: 15 to 30 minutes. Difficulty: Easy. A First Course Quartet: Armin Amrein serves this langoustine with pear and pumpkin compote with cream of pumpkin with coconut mousse, pumpkin ice cream, and a mini pumpkin quiche.
Ingredients
| 4 | cooked langoustines | |
| — | salt and pepper | |
| 25 ml | vinegar (pear and pumpkin compote) | |
| 25 ml | water (pear and pumpkin compote) | |
| 35 g | sugar (pear and pumpkin compote) | |
| 1 Tbsp. | 15 ml | honey |
| 0.25 | vanilla bean | |
| 1 | clove | |
| — | salt, peppercorns, ginger and star anise | |
| 50 g | pumpkin, cut into thin diamonds | |
| 25 g | pear, diced |
Instructions
Method Pear and Pumpkin Compote
- In a saucepan, bring the first 4 ingredients for the compote and the 6 spices to a boil, then add the pumpkin, cut into diamonds.
- Return to the boil, reduce the heat, and cook without letting the pumpkin break down.
- Add the diced pear. Refrigerate.
Presentation
- Place some of the pear and pumpkin compote in a small ramekin.
- Place a langoustine on top.
- Drizzle with some of the compote juice.
A First Course Quartet Armin Amrein serves this langoustine with pear and pumpkin compote with: • Cream of pumpkin with coconut mousse • Pumpkin ice cream • And a mini pumpkin quiche