It’s the most famous of all pears that enabled Cyrille Zen to reach the finale of Top Chef. The Porcupine pear, a perfect dessert to impress your friends and become a budding chef. You can now play at being an apprentice…
For 8 persons
Preparation : 40 minutes
Cooking : 1 hour 20
Step 1 : The pear syrup
In a big pan put together the sugar, the basic, the vanilla pod slit in two, the Chinese badian and the water. Bring to a boil to obtain a syrup.
Peel and empty the pears from below. Poach them in the syrup at low flame for 30 minutes. Set aside in a warm place.
Step 2 : The apples-basil sauce
Peel the pear and the apples, remove their hearts and slice up the flesh in cubes. Wash and chisel the basil.
Reassemble the pieces of fruit in a pan. Add the sugar, the butter and the basil. Cook for 15 à 20 minutes on a low flame.
Incorporate the Tonka bean and cook some more for a few minutes. Set aside.
Step 3 : The crumble
Preheat your over to 180°C/thermostat 6. Mix the flour, the sugar, the almond powder and the butter with the tip of the fingers in order to obtain a grainy dough.
Spread this dough with a pastry roller between two sheets of sulfurized paper and bake for 10 minutes at 180°C/thermostat 6.
Step 4 : The salty butter caramel topping
Put the salty butter, the sugar and the water in a pan. Heat on low flame until you have a blond caramel. Incorporate the cream and bring to a boil.
Mix and set aside.
Step 5 : The presentation
Stuff the pears with the apple-basil sauce. Place a pear in each plate and sprinkle the surface with crumble shards. Pour the salty butter caramel over each pear.