Ingredients
Marinade:
- 2 tablespoons Honey
- 4 tablespoons Mustard (Dijon)
- 0,5 teaspoon Paprika sweet
- 2 tablespoons Whiskey
- Salt to taste
Spicy pears:
- 2 pieces Pear
- 1 pinch Chili pepper
- 1 tablespoon Balsamic
Instructions
- Mix the ingredients for the marinade. Add salt to your taste. Pour the marinade over the meat, cover with cling film and leave in a cool place for 12 hours.
- Peel and chop the onion to a puree or grate.
- In a saucepan with a thick bottom, fry the onion in butter until transparent, sprinkle it with sugar and salt. Chop the onion into a puree. Keep warm.
- Cut the pears in half and select the core. Fold into a heat-resistant bag or sleeve and add sugar, balsamic vinegar, ground ginger and pepper. Release the air from the bag, lower it into boiling water, press down with a small lid or other rocker arm. Cook for 8 minutes until soft.
- Remove the meat from the marinade and dry it. Put the marinade in a small saucepan, boil it slightly. Keep warm.
- Preheat the oven to 180 C. Fry the meat in butter on all sides. Put it in a mold, bake for 20 minutes.
- Pour a little sauce on plates, put the chopped meat, pears and onion puree.