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Sesame-crisp pear with sake-poached cranberries and miso ice cream.

For the pear:

9 ounces all-purpose flour
5 ounces light brown sugar
3 ounces coconut flakes, toasted
2 ounces white sesame seeds, toasted
2 ounces black sesame seeds, toasted
2 teaspoons ground cinnamon
1 teaspoon ground ginger
Zest of 1 orange
1 tablespoon Maldon[R] salt
1 teaspoon vanilla extract
12 ounces butter, chilled and cubed
3 ripe Bartlett pears

For the ice cream:

3 ounces granulated sugar
5 ounces white miso
5 ounces honey
1/4 teaspoon salt
11 ounces milk
1 egg yolk.
3 cups heavy cream

For the cranberries:

8 ouncessake
2 1/2 ounces granulated sugar
1 vanilla bean, split and scraped
2 tablespoons honey
1/2 teaspoon salt
3 ounces cranberries

For the garnish:

Micro mint
Mint Oil


For the pear: In large bowl, combine flour, sugar, coconut, sesame seeds, cinnamon, ginger, orange zest and salt. Cut in butter by hand until coarse crumbs form. Cover and refrigerate four hours. Preheat oven to 350 degrees. Halve pears lengthwise and scoop out core. Completely cover cut sides with sesame seed mixture and press to pack tightly. Place pears cut-side up in a pan just large enough to hold them. Bake until tender and sesame topping is deep golden brown, about 40 minutes. Let rest 10 minutes before serving.

For the ice cream: In saucepan, combine sugar, miso, honey, salt and milk. Stirring constantly, bring to scald. In bowl, place yolks. Using hand-held immersion blender, mix while adding hot milk mixture. Whisk in cream. Set aside over ice water bath to chill. Divide among Pacojet containers and freeze. Three hours before serving, process ice cream according to manufacturer's instructions. Set aside in freezer.

For the cranberries: In saucepan, combine sake, sugar, vanilla, honey and salt. Over high heat, bring mixture to boll. Cook until reduced by half, about eight minutes. Lower heat to simmer and add cranberries. Cook two minutes, stirring occasionally. Cover and refrigerate. To serve: Spoon cranberries on plate. Slice pear in half crosswise and arrange on plate. Place quenelle of ice cream alongside. Garnish with micro mint, and mint Oil.

(serves 6)

Riesling Auslese, Bernkasteler Doctor Dr. Thanisch Mosel, Germany 2002
COPYRIGHT 2008 Culinaire, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2008 Gale, Cengage Learning. All rights reserved.

Article Details
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Publication:Art Culinaire
Article Type:Recipe
Geographic Code:4EUGE
Date:Mar 22, 2008
Previous Article:Pistachio terrine with olive oil sherbet.
Next Article:PISCO: little bird, big flap.

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