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We proudly present our locally bred Ping Yuen Chicken, Tin Hong Chicken. For the best chickens, come to us!
The Conference pear is the UK’s most popular variety, named in the late 19th century at a British pear conference. It has an elongated, bottle-like shape with russeted yellow-green skin. The flesh is melting, juicy, finely textured, sweetly aromatic with gentle acidity.
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A LA CARTE

(康佛梨斯梨因為果肉細嫩多汁、甜酸平衡、香氣迷人,煮熟後不會散爛,是「料理界的寵兒」)
| 食譜名稱 | 風味特色 & 為什麼超適合 Conference 梨 | 簡單做法(重點) |
|---|---|---|
| 經典法式梨塔 Tarte aux Poires Bourdaloue | 杏仁奶油香 + 梨的玫瑰香氣完美交融,被譽為法國甜點界的絕配 | 梨對切去芯 → 糖水+香草+檸檬皮輕燙3分鐘 → 排在杏仁塔底 → 180°C烤25-30分鐘 → 出爐刷杏桃膠 |
| 紅酒燉梨 Poached Pear in Red Wine | 康佛梨細長優雅的形狀泡在寶石紅酒裡超級上鏡,果肉吸收酒香後甜美又帶微澀餘韻 | 紅酒+肉桂+八角+橙皮+糖煮滾 → 整顆去皮梨小火燉30-40分鐘 → 冷藏一夜更入味 |
| 焦糖無花果梨翻轉塔 Upside-Down Caramel Pear Tart (Tarte Tatin style) | 焦糖+梨汁在烤箱裡瘋狂融合,翻過來後金黃閃亮,視覺與味覺雙殺 | 平底鍋做焦糖 → 排半梨切面朝下 → 蓋派皮 → 200°C烤35分鐘 → 翻面,世界瞬間變美好 |
| 烤康佛梨佐藍紋起司 & 核桃 | 高溫烤後梨的甜味爆炸式釋放,配鹹香藍起司與脆核桃,甜鹹交響,前菜或起司盤神器 | 對切梨 → 挖芯塞藍起司+蜂蜜 → 200°C烤12-15分鐘 → 撒烤核桃+一點海鹽 |
| 生吃最豪華版:梨+蜂蜜+馬斯卡彭+百里香 | 完全展現康佛梨本味,簡單到像作弊一樣好吃 | 薄切生梨 → 淋希臘/栗子蜂蜜 → 擠一坨馬斯卡彭 → 撒新鮮百里香葉,海鹽輕點即成米其林等級 |
| 英式秋日梨子薑餅倒扣蛋糕 Pear Ginger Upside-Down Cake | 薑的辣與梨的甜互相輝映,英國人冬天最愛的溫暖滋味 | 鍋底焦糖+薑粉 → 排梨片 → 倒入薑糖漿蛋糕麵糊 → 180°C烤40分鐘 |
| 梨子芥末醬佐烤鴨/豬里肌 | 梨煮成濃醬後帶天然甜酸,平衡肉的油膩,餐廳主廚私藏醬汁 | 梨+洋蔥+白酒+第戎芥末籽熬30分鐘 → 打成泥,冷卻後刷肉或直接淋盤 |
一句話總結:
康佛梨是那種「丟進鍋子就不會出錯」的梨——生吃優雅、烤的香、燉的醉、配起司無敵,幾乎沒有它駕馭不了的甜鹹食譜!