Poached Pear with Vanilla, Blackcurrant and Coffee Fondant
This pear is served with an amazing coffee fondant that you can prepare the day before, to save time on the day of the meal. To be made in autumn, with beautiful seasonal pears.
This delicious poached recipe was published on Chef’s Pencil courtesy of Michelin-starred Chef Anne Sophie Pic.
Poached Pear with Vanilla, Blackcurrant and Coffee Fondant
Ingredients
Pears:
- 150 g caster sugar
- 1 vanilla pod
- 150 g blackcurrant cream
- 4 pears
The coffee fondant:
- 200 g milk
- 16 g coffee beans
- 3 egg yolks
- 1 egg
- 160 g caster sugar
- 2 ½ gelatine leaves
- 1 cl pastis
- 180 g butter
Vanilla tiles:
- 30 g icing sugar
- 30 g butter
- 1 vanilla pod
- 1 egg whites
- 30 g flour
Instructions
How to Make the Fondant:
- The night before, brew the milk and coffee beans in the refrigerator for 1 night.
- The same day, mix the egg yolks, whole egg and sugar in a salad bowl. Pour the brewed and filtered milk through a strainer and mix.
- Cook over a low heat, like a crème anglaise, to obtain a coating consistency.
- Soak the gelatine in cold water for a few minutes and add it.
- Mix the sauce and strain through a fine sieve.
- Add the pastis.
- Cover with a piece of paper and leave to cool for 1 hour.
- Blend again, incorporating the soft but not melted butter.
- Pour this preparation into 4 pastry cutters. Place in the fridge for at least 2 hours.
How to Make the Poached Pears:
- In a saucepan, boil 1 litre (about 4 cups) of water with the sugar, the vanilla pod cut in half and the crème de cassis.
- Peel the pears. Cut them in half lengthwise, hollow them out roughly and dip them in the syrup.
- Poach them for 20 minutes.
- Remove from the heat, drain the pears and boil the syrup to make a sauce Concentrate.
How to Make the Tiles:
- Preheat the oven to 200 °C/ 392 ℉ (th. 6-7).
- Mix the soft butter icing sugar with the contents of the vanilla bean.
- Then incorporate the egg white and flour. Spread he preparation obtained on a plate covered with baking paper by forming tiles.
- Bake in a hot oven for 6 min. As soon as they come out of the oven, remove the tiles and round them on a rolling pin.
The Presentation:
- Place the coffee fondants on the plates; scoop them out with a spoon and place the pears on top.
- Cover lightly with syrup and serve with 1 tile.
Notes
Tried this recipe?Let us know how it was!
Related: Sabayon
Related: No Flour Poached Pear Chocolate Cake
Related: Pear Brownies
Related: Wine Poached Pears with Marsala Sabayon
