To serve as an accompaniment. Perfect with an appetizer, for those who like sweet and sour recipes.
- Sweat the shallot in butter, add the pears and cook for a few minutes, until they start to fall apart slightly.
- Add the blueberries and cook for 2 to 3 minutes.
- Deglaze with the pear ice wine, season and set aside in a cool place.
A recipe from our chef, Nicole Anne Gagnon.