Pear compote with ginger and turmeric, nicciola olive ice cream, roasted hazelnut and Yka Leaves


(For 4 portions)

  • 4 ripe pears
  • piece of fresh ginger
  • tumeric powder - Verstegen
  • roasted hazelnuts
  • Iluigi olive oil
  • Iluigi nocciola ice cream
  • Yka Leaves - Koppert Cress



  • Peel a 4 cm piece of ginger and grate or chop finely. Peel and core pears.
  • Cut into pieces and simmer gently with the ginger, teaspoon of turmeric powder and a dash of olive oil and cook under the lid.
  • Then let it cool down in the refrigerator.

To finish off:

  • Spoon some compote into each bowl.
  • Spoon a scoop of the Iluigi nocciola ice cream on top and finish with roasted and broken hazelnuts, a few drops of olive oil and some finely chopped yka leaves.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 30 minutes 
Techniques: veggies 

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Frank Fol – The Vegetables Chef®


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