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1
Sweat the shallots with 2 tbsp.
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2
of the butter in a medium saute pan until translucent.
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3
Add the corn and continue to cook for 10 to 12 minutes or until the corn is tender.
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4
Season to taste with salt and pepper and allow to cool.
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5
Place the apple juice in a small saucepan and bring to a simmer for 35 to 45 minutes, or until reduced to 250 ml.
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6
(8 fl oz).
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7
Whisk in 3 tbsp.
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8
butter and add 185 grams (6 oz.)
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9
of the cooled corn and the parsley.
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10
Place the lukewarm water and yeast in a small bowl and let stand for 3 minutes.
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11
Place the milk, vinegar, egg, melted butter and the yeast mixture in a medium bowl and whisk together until combined.
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12
Add the flour, chives and the remaining white corn and season with salt and pepper.
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13
Place the quince in a small saucepan and cover with water.
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14
Simmer over medium heat for 15 to 20 minutes, or until the quince is soft.
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15
Place in a blender and puree until smooth.
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16
Slice the pears into twelve 1/4-inch thick whole slices, keeping the skin on.
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17
Place the pears and the grapeseed oil in a large saute pan and cook over medium high heat until caramelized on each side.
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18
Spoon 2 tbsp.
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19
of the corn batter in a non-stick saute pan (oil is unnecessary) for each pancake.
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20
Cook for 3 to 4 minutes or until golden brown on each side.
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21
Continue this process until you have 16 pancakes.
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22
Cut the pancakes into squares and keep warm.
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23
To serve, place one of the pear slices in the center of each plate; spoon some of the corn-apple sauce over the pear; stagger two or three pancakes on top of the pear.
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24
Place a dollop of quince on top of the pancakes and continue the layering process until you have 3 layers of pear and 2 layers of pancakes.
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25
Spoon some of the remaining sauce around the plate.
