Buckwheat with Pear Compote

Buckwheat with Pear Compote

A lovely dessert that's crispy and soft, bringing smiles to everyones' faces.

Ingredients

Pear Compote

4 Peeled Diced pear (Approximately 500g)
1 tbsp Finely Grated Fresh ginger
2 tsp Finely Grated lime zest, unsprayed (Unwaxed)
2 tbsp Acacia honey
1 tbsp Water
2 tsp Fresh Lemon thyme Leaves

Pancake 9-Pieces

125 g Wheat flour
80 g Buckwheat Flakes
1 tsp Coarse salt
300 ml Milk
4 Eggs
100 g Melted butter
2 tbsp Freshly Squeezed lime juice
2 tbsp Acacia honey
250 ml Whipped cream

Garnish

Sprigs Of Lemon thyme

Instructions

  • Put pears, ginger, lime peel, honey and water in a thick-bottomed pan.
  • Cover and cook the compote on a low heat for approximately 20 minutes.
  • Remove the lid from the pan and cook for about another 10 minutes - stirring occasionally.
  • Cover the compote and place in the refrigerator until it is cold. Add thyme and taste.
  • Mix wheat flour, buckwheat and salt. Beat the milk in a little at a time, then the egg, honey and butter - add a little to the pan.
  • Cover the mixture and place in the refrigerator for approximately ½ hour.
  • Leave a little of the melted butter in a pan (about 21 cm in diameter). Pour approximately 100g of the mixture into the pan and cook the pancake on an even heat for about 1½ minutes, flipping over to cook both sides.
  • Keep the pancake warm in the oven at approximately 100 °. Cook the rest of the pancakes.
  • Mix the lime juice and honey with a fork. Add the whipping cream and whip until the cream gets a slightly thicker consistency.
Enjoy!

Recipe tips

It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes

Instead of lemon thyme, you can use lemon peel.

https://www.arlafoods.co.uk/recipes/buckwheat-with-pear-compote/