Pear and champagne gel

2	pears (500 grams)
300 grams	champagne
30 grams	cane sugar
2	long peppers
	agar powder

Start by peeling the pears. Now cut away the core and then chop them in big chunks. Place the pear chunks in a saucepan together with the champagne, the cane sugar and the long peppers. Now heat this on a low simmer till the pear is fully cooked. Once cooked remove the long peppers and then blend it till smooth. You can also do this in a blender. Then weigh the pear mixture. Add a gram of agar powder for every 100 grams of mixture. I had 400 grams, so I added 4 grams of agar powder. Now mix this well and then while stirring bring it to a boil for at least 30 seconds. After that pour it into a bowl and let it cool down completely in your fridge. Then transfer it into a blender and blend it till smooth. Now I always vacuum my gels to make them clear and remove any air. This is optional, the gel will still be very good and delicious, but with this you bring it to the next level! Keep it in your fridge for later.

Recipe used in champagne & pear tart