The pear and coffee are like unexpected cousins. Together they make for a subtly cinnamon flavored coffee.
– 4 not too ripe pears
– 1 lemon
– 3 dl of organic Mocca coffee
– 5 tbsp of sugar
– 1 cinnamon stick
Peel the pears and lemon them to prevent them from darkening.
In a saucepan, heat the coffee with the sugar and cinnamon.
Poach the pears, turning them frequently.
Test for doneness using a knife blade.
When the pears are tender, turn off the heat and let them cool down.
Arrange the pears in cups.
Serve warm with a little custard.
Organic Mocca Blend of organic 100% Arabica coffees for a balance of taste and conscience. On the nose, it delivers sweet aromas of toasted dried fruits mingling with delicate notes of cocoa. On the palate, the coffee is sublimated by its smooth body, its chocolate notes, and its slight hint of acidity typical of the best Arabicas.