Ingredients Serves 4
1 100 g sugar, 1 cinnamon stick, 1 l water
Make a syrup with sugar, cinnamon and water, and bring to the boil. 
Make a syrup with sugar, cinnamon and water, and bring to the boil.
2 4 Conference pears
Peel the pears and cut off the head. Then cut the pears in half and remove the pips. Then put the sliced pears in a jug, pour the boiling syrup over them and seal the jug as quickly as possible. 
Peel the pears and cut off the head. Then cut the pears in half and remove the pips. Then put the sliced pears in a jug, pour the boiling syrup over them and seal the jug as quickly as possible.
3 200 g flour, 50 g almond powder, 50 g caster sugar, 5 g cardamom powder, 5 g baking powder
Combine the dry ingredients in a mixing bowl.
Combine the dry ingredients in a mixing bowl.
4 100 ml olive oil, 10 ml white wine, 1 lemon
Pour the olive oil, white wine and lemon juice into the dry ingredients and mix until you have a homogeneous mixture. Let the mixture rest for a while.
Pour the olive oil, white wine and lemon juice into the dry ingredients and mix until you have a homogeneous mixture. Let the mixture rest for a while.
5 Spread the mixture and cut out round biscuits with a cut-out. Then bake the biscuits between two baking mats for 20 minutes at 160°C. 
6 80 ml Barista Chocolate Quad, 100 ml white wine, 80 g fine icing sugar, 4 egg yolks
Pour the beer, wine, sugar and egg yolks into a double-bottomed saucepan. Whisk the ingredients cold and continue whisking on a low heat. 
Pour the beer, wine, sugar and egg yolks into a double-bottomed saucepan. Whisk the ingredients cold and continue whisking on a low heat.
7 20 ml liquid cream
When it reaches boiling point, remove the pan from the heat and add the cream..
When it reaches boiling point, remove the pan from the heat and add the cream..
8 Ice cream
Scoop a spoonful of ice cream onto the centre of the plate. Place a biscuit on top first, followed by the diced pears. Top the dessert with the Barista Chocolate Quad sabayon and finish with the pear head. 
Scoop a spoonful of ice cream onto the centre of the plate. Place a biscuit on top first, followed by the diced pears. Top the dessert with the Barista Chocolate Quad sabayon and finish with the pear head.
Where to buy
In-store
You can find our beers at your local shop or liquor store.
