Rösti with Pear Compote

Ingredients

• 1 tbsp Raw cane sugar
• 1 tbsp White Wine Vinegar
• 150 ml pear juice
• 4 pears
• 650 g waxy potatoes
• Salt
• Pepper
• nutmeg
• 4 tbsp rapeseed oil
• 2 sprigs thyme
• 1 tsp frozen elderberries (alternatively blueberries)

Instructions

1. 1.

   Caramelize the sugar in a pot over low heat for 3 minutes. Then deglaze with 50 ml water, vinegar and juice. Peel the pears, cut into wedges, core them, add to the liquid and cook until firm in 5 minutes. Remove from heat and let cool.

2. 2.

   Peel, wash and grate the potatoes with a vegetable grater. Squeeze out excess moisture, place in a bowl, season with salt, pepper and a pinch of freshly grated nutmeg.

3. 3.

   Heat 2 tbsp oil in each of two non-stick pans. Divide the rösti dough into four portions and press each portion flat into a pan. Fry each rösti for 4–5 minutes per side until golden brown.

4. 4.

   Distribute the pear compote into bowls. Wash, dry and shake off the thyme sprigs, removing leaves from stems. Garnish the compote with thyme leaves and elderberries. Plate the rösti with the pear compote.