- 850 ml mineral water
- 10 g black tea
- 300 g organic cane sugar
- 700 g pear
- 20 g lemon balm
- 10 leaves lemon verbena
- 5 g fennel seed
- Vacuum bags
- Vacuum packing machine
- Make the iced tea. Put tea in a bowl with cold mineral water. Let infuse for 24 hours.
- Put sugar and the finished iced tea in a pot. Bring to a boil, let boil for one minute, then cool.
- Add lemon balm, lemon verbena, fennel seed, and salt. Let the brine infuse for 24 hours.
- Peel and core the pear, then chop into pieces. Put pieces in a vacuum bag with the brine, and vaccuum seal. (if you don't have a vacuum packing machine, put the pear and brine in a preservation jar, fill it all the way to the top, and put the jar in the fridge for 24 hours).
- Let the pears sit until properly pickled. The pears are ready when they change color and become transparent.
You can adjust the flavor of the brine with a number of different herbs and spices. Similarly, you can substitute ice black tea with other types of tea or other types of liquid entirely.
Thorsten Schmidt is a Danish chef known for his sense of culinary adventure and love for experimentation. Raised in Jutland and trained in both Germany and France, Schmidt believes food to be a potential vehicle of cultural identity, pride and nostalgia. His former restaurant, Malling & Schmidt, served some of the most influential and inventive Danish food in the country. Schmidt is now a co-founder and partner of restaurant Barr. A collaboration between Schmidt and René Redzepi in the former noma restaurant space, Barr offers a convivial setting in which to enjoy high-quality comfort food and drink traditions of the North Sea.