THE GRATIN

  • 4 slices of Augier gingerbread
  • 4 pears
  • 100 g salted butter

 

  • Peel the pears, cut them in half and slice them thickly. Heat half of the butter in a frying pan and brown the pears over a high heat, turning them gently with a spatula so that both sides are coloured.
  • Melt the remaining butter in another pan and brown the gingerbread slices on both sides.
  • Place the slices of gingerbread in an ovenproof dish, covered with the pear quarters,
  • Brown for 5 minutes under the grill of the oven.

ICE CREAM (An ice cream maker is recommended, but you can do without one by stirring the mixture in the freezer often)

  • 1/2 litre of milk
  • 6 egg yolks
  • 250 g AUGIER et Fils lavender honey
  • 25 cl of fresh cream
  • vanilla extract
 
  • Heat the milk.
  • Beat the eggs and honey vigorously until the mixture is frothy.
  • Mix the warm milk and the eggs.
  • Put back on the heat to thicken without boiling, the cream should coat the spoon.
  • Add the cream and a few drops of vanilla extract and leave to cool
  • Once the cream is cold, put it in the ice cream maker and follow the instructions on the machine.
 

Serve the ice cream with the gratin hot or warm