Ingredients
1 cup sugar
1/4 cup water
4 tbsp unsalted butter
1/4 cup creme fraiche
1 tbsp ginger juice
1/4 tsp coarse sea salt
6-8 asian pears or other seasonal fruit.
Preparation
I a medium saucepan, combine sugar with water and cook over low heat until the sugar is dissolved. Do not stir once dissolved. Bring mixture to a biul and cook, swirling the pan occasionally, until the syrup is a deep amber color and has just started to smoke. Remove from heat and let cool slightly before whisking in first the butter, then the creme fraiche. Stir in the ginger juice and salt. Cool slightly before strainign through fine mesh into a heatproof bowl for serving.
