This unusual omelette with ‘pickled’ pear will surprise and delight your tastebuds. Serve it as an unexpected and harmonious starter.
1 very ripe large pear, or 2 small pears, 240g (8½oz) total weight
juice of ½ lemon
50g (3½ tbsp) butter
60g (5 tbsp) caster (superfine) sugar
1 tsp ground cinnamon
50ml (3½ tbsp) white wine vinegar
4 eggs
salt and freshly ground pepper
Peel, halve and core the pear(s), then cut into about 12 segments and toss with the lemon juice.
Melt the butter in a frying pan, add the sugar and cook over a medium heat for about 2 minutes, until the butter and sugar amalgamate and boil to a pale caramel.
Add the pear segments, sprinkle with cinnamon, and cook in the buttery caramel, turning them delicately with a fork every few minutes. When they turn an amber caramel, add the wine vinegar and cook for a further 3 minutes, until the caramel lightly coats the pears. Reserve 4 good segments for the garnish.
Beat the eggs in a bowl, season lightly and use to make an omelette. Half-roll it and arrange the pear segments along its length. Roll up the omelette and slide it on to a plate. Arrange the 4 reserved pear segments on top and serve at once.