Caramel Poached Pear, Dark Chocolate Set Custard, Whipped Vanilla Mascarpone Cream, Amaretto Biscuit Recipe

Prepare pears

Peel pears, cut in half lengthwise and scoop out cores with a small spoon or melon baller. Brush or rub lightly with lemon juice to prevent discoloration and set aside.

Make caramel

In a medium heavy-bottomed saucepan over medium heat, add 3 tbs granulated sugar and 1 tsp corn syrup. Allow sugar to melt undisturbed until it turns a medium amber color (about 5–7 minutes). Swirl pan gently—do not stir vigorously to avoid crystallization.

Deglaze and create poaching liquid

As soon as caramel reaches amber, remove pan from direct heat and carefully add 300 ml water (it will steam and bubble). Stir to dissolve remaining caramel. Return to low heat, add 30 g butter, split vanilla pod (scrape seeds into liquid and add pod), 60 ml amaretto, a pinch of salt, and the pears, cut-side down. Bring to a gentle simmer.

Poach pears

Poach the pears gently over low heat for 12–18 minutes, turning halfway, until pears are tender when pierced with a knife but not falling apart. Baste occasionally with the syrup. Adjust cooking time depending on pear ripeness.

Cool and glaze

Carefully remove pears to a tray. Simmer the poaching liquid briskly until reduced to a glossy syrup about 80–100 ml (5–8 minutes). Stir in 1 tsp lemon juice to balance sweetness. Reserve syrup to serve with the dessert. If not using immediately, cool pears in the syrup and refrigerate up to 24 hours.

Warm dairy

In a saucepan, combine 250 ml whole milk and 100 ml heavy cream with the splash of vanilla seeds left from the pod (if used) or 1/2 tsp vanilla extract. Warm over medium heat until just below simmering (small bubbles at edge). Do not boil.

Whisk yolks and sugar

In a medium bowl, whisk together 3 egg yolks, 45 g granulated sugar and 10 g cornstarch until smooth and slightly paler, about 1–2 minutes.

Temper yolks

Slowly drizzle about 60 ml of the warm milk mixture into the yolk mixture while whisking constantly to temper. Then pour tempered yolks back into the remaining milk in the saucepan.

Cook custard

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon (about 6–8 minutes). Once thickened, remove from heat.

Incorporate chocolate

Immediately add 120 g finely chopped dark chocolate to the hot custard. Let sit 1 minute, then whisk until smooth and glossy. Whisk in 15 g butter and a pinch of fine sea salt. Taste and adjust salt or sweetness if necessary.

Set custard

Pour the chocolate custard into small serving ramekins or cups (or into a shallow dish to spoon later). Cover surface with plastic wrap to prevent skin forming. Chill in refrigerator at least 2 hours (preferably 3–4) until set but still spoonable. Total yield should serve 4.

Prepare mascarpone base

In a chilled bowl, soften 200 g mascarpone slightly by stirring with a spatula so it is smooth but still cool.

Whip cream

In a separate chilled bowl, whip 150 ml very cold heavy cream with 25 g icing sugar and 1 tsp vanilla extract to soft-medium peaks. Avoid overwhipping (should hold shape but still silky).

Fold together

Gently fold the whipped cream into the mascarpone in two additions until homogenous and light. Fold in 1/2 tsp fine lemon zest if using. Chill briefly until ready to plate.

Make dough

Preheat oven to 180°C (350°F). In a mixing bowl combine 80 g all-purpose flour, 50 g almond meal, 40 g icing sugar and a pinch of fine salt. Cut in 70 g cold diced butter using a pastry cutter or fingertips until mixture resembles coarse breadcrumbs. Add 1 egg white and 10 ml amaretto and mix until it just comes together into a slightly sticky dough. Do not overwork.

Shape and bake

Turn dough onto a lightly floured surface, roll thin (about 2–3 mm) between parchment sheets and cut into desired shapes (rectangles or discs) or simply spread thinly on a baking sheet. Bake for 10–12 minutes until edges turn golden and center is set. For a crisp cookie texture, bake to golden-brown. Remove from oven and cool completely — biscuits will crisp as they cool.

Break into shards

Once cooled, break biscuits into shards or crumble into coarse pieces to use as crunchy garnish.

Warm pears (optional)

If pears were chilled, gently warm halves in the reserved poaching syrup over low heat for 2–3 minutes to take off chill but do not reboil. Remove pears and let drain slightly.

Plate dessert

On each plate, spoon or spread a layer of set dark chocolate custard (either unmolded or in ramekin). Place one pear half leaning on the custard. Add a generous dollop (or piped swirl) of whipped vanilla mascarpone cream beside or atop the pear.

Add biscuit and garnishes

Insert a shard of amaretto biscuit into the mascarpone for height and crunch. Drizzle 1–2 tbsp of the reserved caramel-amaretto syrup around the plate, dust a light sprinkle of cocoa powder over the custard edge, scatter toasted sliced almonds and finish with a small mint leaf if desired.

Serve

Serve immediately if biscuits are crisp and pears warm; otherwise keep chilled until serving. Leftover components: custard and cream keep up to 48 hours refrigerated; biscuits keep airtight for several days.