Poached Pear Recipe

Prepare pears

Peel four pears, leaving stems intact if desired. Using a melon baller or small spoon, core the base slightly to remove seeds without cutting through the top.

Make poaching liquid

In a medium saucepan combine 6 cups water, 1 cup granulated sugar, 1/4 cup brown sugar, 2 tablespoons lemon juice, 2 cinnamon sticks, 6 whole cloves and the split vanilla bean (or 1 tsp vanilla extract). Bring to a gentle simmer over medium heat, stirring to dissolve sugars.

Poach pears

Reduce heat so liquid is barely simmering. Add pears upright so they are mostly submerged (use a small plate to keep them down if needed). Poach until pears are tender when pierced with a knife, about 18–25 minutes depending on ripeness. Turn pears halfway through for even color. Remove from heat and let pears cool in the liquid to room temperature, then refrigerate in the liquid until cold (at least 2 hours or overnight for deeper flavor). Reserve one pear for relish and keep remaining pears for plating.

While pears cool, trim the bacon and cut into 1/4-inch lardons (short batons). In a medium skillet over medium heat add the bacon (add 1 tsp neutral oil only if pan is very lean). Cook, stirring occasionally, until fat renders and bacon is crisp but not burnt, about 8–12 minutes. Transfer lardons to a paper towel-lined plate to drain. Reserve 1–2 tablespoons of the bacon fat for finishing (cool and store excess).

Take the reserved poached pear and finely dice into small 1/4-inch pieces.

In a small bowl combine diced pear, 1 minced shallot, 1 tablespoon apple cider vinegar, 1 teaspoon brown sugar, 1/2 teaspoon Dijon mustard, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Mix thoroughly and taste; adjust acidity or sweetness to balance. Let sit at room temperature for 10–15 minutes to meld flavors (can be refrigerated up to 24 hours).

Make custard base

In a heatproof bowl set over (but not touching) simmering water, whisk 3 egg yolks with 1/2 cup granulated sugar until pale and slightly thickened, about 3–5 minutes. Continue whisking until the mixture is warm and the sugar dissolves. Remove from heat and whisk in 1/2 cup pumpkin purée, 1 tsp pumpkin pie spice, 1/2 tsp vanilla extract and 1/8 tsp salt until smooth. Let cool to room temperature.

Whip cream and fold

In a chilled bowl whip 1 cup heavy cream to soft peaks. Gently fold about one-third of the whipped cream into the cooled pumpkin custard to lighten it, then fold in the remaining cream until fully incorporated and uniform in color. Do not overmix. Transfer mixture to a small loaf pan or terrine lined with plastic wrap for easy removal. Smooth top, cover, and freeze until firm, at least 4 hours or overnight.

Portion semfreddo

When ready to serve, remove semifreddo from freezer and let sit at room temperature 5–8 minutes so it is scoopable. Slice or scoop into quenelles using a warm spoon.

Toast 1/2 cup shelled pistachios in a dry skillet over medium heat, stirring frequently until fragrant and slightly darker, 3–4 minutes. Cool slightly and coarsely chop.

Place 3 cups fresh arugula in a bowl and toss lightly with a pinch of flaky sea salt and 1/2 teaspoon balsamic glaze (or a few drops of the balsamic reduction made below) just before plating to slightly dress the leaves.

Make balsamic glaze

In a small saucepan combine 1/2 cup aged balsamic vinegar and 1 teaspoon honey or maple syrup. Bring to a gentle simmer over medium-low heat and reduce until syrupy and coats the back of a spoon, about 6–8 minutes. Watch carefully so it doesn't burn. Remove from heat and let cool slightly; it will thicken more as it cools.

Assemble plates: Drain poached pears from the poaching liquid and pat very gently to remove excess. Slice or halve pears lengthwise. Arrange a small bed of dressed arugula on each plate, place a pear half or whole peeled pear upright, spoon 1–2 tablespoons pear relish next to or on top of the pear, nestle a quenelle or slice of pumpkin spice semifreddo beside it, and scatter 2 tablespoons toasted pistachios and 2 tablespoons bacon lardons over and around the pear and salad.

Drizzle balsamic glaze around and lightly over the pears and semifreddo (about 1–2 teaspoons per plate). Finish with reserved bacon fat drizzle (a few drops) if desired for savory contrast, a pinch of flaky sea salt and a crack of fresh black pepper. Serve immediately so semifreddo holds shape while pears and relish are cool.