Poached Pear Recipe

Prepare the Poaching Liquid

In a saucepan, combine water, sugar, lemon juice, cinnamon stick, and vanilla extract. Bring to a boil over medium heat, stirring until the sugar dissolves.

Poach the Pears

Reduce the heat to low and add the Seckel pears. Simmer for about 20 minutes, or until the pears are tender. Remove from heat and let pears cool in the poaching liquid.

Infuse the Cream

In a saucepan, heat the heavy cream until it’s warm but not boiling. Add the chamomile tea bags and steep for 15 minutes. Remove the tea bags and stir in the sugar.

Prepare the Gelatin

In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water and let it bloom for about 5 minutes.

Combine and Set

Stir the bloomed gelatin into the warm cream mixture until fully dissolved. Add milk and vanilla extract. Pour into serving glasses and refrigerate for at least 4 hours, or until set.

Prepare the Batter

Preheat the oven to 350°F (175°C). In a bowl, cream together the unsalted butter and powdered sugar until light and fluffy. Add the egg whites gradually, mixing well after each addition.

Add Dry Ingredients

Sift together the all-purpose flour, ground ginger, and salt. Gradually add this mixture to the butter mixture, stirring until well combined.

Bake the Tuiles

On a parchment-lined baking sheet, drop spoonfuls of the batter and spread them thin. Bake for 8-10 minutes or until golden. Let cool completely before removing from the sheet.

Prepare the Meringue

Preheat the oven to 200°F (95°C). In a clean bowl, beat the egg whites until soft peaks form. Gradually add granulated sugar while continuing to beat until stiff peaks form.

Bake and Dust

Spread the meringue on a parchment-lined baking sheet and bake for 1.5-2 hours until dry and crisp. Once cooled, crush into a fine dust.