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1
Preheat oven to 300 degrees F.
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2
Spicy Poached Pear:
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In a saucepan, combine sugar, water, citrus zest and spices.
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Bring to a boil.
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Cut the top of the pears off, about 1-inch from the top, and place in fresh water with the lemon juice.
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Peel the base of the pears, with a spoon and make a cavity in the center by removing the seeds.
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Poach the pear bases in boiled syrup at 200 degrees F for 1 hour.
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Remove from heat.
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Refrigerate.
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After refrigerated cut off a little of the bottom in order to have the pear sit up straight.
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11
Hawaiian Creme Brulee:
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12
In a saucepan, heat the milk, beans and the cream.
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In a bowl, mix the yolks with the granulated sugar.
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When milk mixture is hot, temper to yolks.
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Pour a little of the hot mixture to the yolk mixture and mix.
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Continue procedure until temperature of yolks is at least warm.
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Strain the egg mixture back into the saucepan.
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Pour all but 1/2 cup of the brulee mixture into a pan (reserve for brioche), sitting in a water bath (bain marie).
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Put in a preheated 300 degree F oven for 35 minutes.
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When brulee is cooked, cool in the refrigerator and place in a small piping bag.
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21
Candied Raspberry:
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In saucepan bring water and sugar to a boil with the ginger, lemon and vanilla.
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Boil just until the sugar completely dissolves.
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Pour over raspberries and place in refrigerator.
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25
Caramelized Pain Perdu:
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With the ring mold, cut a slice of brioche to form a circular shape.
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Heat pan with some clarified butter.
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Dip brioche slice in reserved Hawaiian brulee mix and set in pan.
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Sprinkle granulated sugar on top and fry brioche until golden.
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Turn over and sprinkle with granulated sugar until also golden.
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Place fried brioche on a plate and set aside.
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To Plate:
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In the center of the plate, place ring mold.
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34
Fill a ring mold with vanilla bean ice cream.
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Level it flat with a spatula.
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Place the circular brioche above the ice cream.
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The poached pear will then be placed over the brioche.
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With a spoon, put a little of the candied raspberry mixture into pear cavity.
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39
With piping bag, fill remainder of the cavity with creme brulee.
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40
Take the pear top and mount on the filled pear base.
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41
Take some of the raspberry sauce and spoon around the dessert to finish it off.
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42
Enjoy!
