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["Poached Pears: Rinse the pears well.Holding each upright, slice down closest to the core, then cut these slices into ~ 4 pieces each. Heat coffee and sugar util sugar melts. Add pears, top with a drop-lid or a round of parchment with a steam hole cut out of the middles.Cook over low heat til tender; remove from pan , add optional Poire William, and set aside to cool. Chop in 1/3 inch cubes.", "Coffee Hazelnut Praline: Spray a sheet pan and set aside. Combine espresso powder with 1 teaspoon of the 1 cup water- and moosh to dissolve. Simmer rest of water and sugar until sugar melts. Turn up heat to medium high.and let it bubble until it turns dark brown. Keep tilting and swiveling pan so sugar syrup doesn't get hot spots that burn. When it looks almost burnt, pour immediately onto sprayed sheet pan. Let cool completely, break up and grind in food processor (not too fine.) Set aside.", "Coffee Tortoni: Combine espresso powder with 1 teaspoon of the 1 cup water- and moosh to dissolve.In a saucepan combine the sugar and 1/2 cup water; bring to boil to dissolve the sugar, and boil 5 minutes. In a stand mixer, beat the egg yolks with a paddle til they are thick and very pale. On high speed, add the syrup in a thin stream, scraping the bottom and sides of the bowl, til mixture is cooled. Fold in COLD heavy cream, beaten in stand mixer with whisk -til soft peaks. Fold into yolks with dissolved coffee, and layer in parfait or wine glasses, alternating with 1/8"" thin layers of praline.Top with tortoni , wrap in plastic wrap and
