Jasmine Tea-Poached Pears with...Jasmine Tea-Poached Pears with Pistachio Crèmeux and Honey-Cardamom Crisps

An elegant, multi-textured dessert featuring fragrant jasmine-infused Bosc pears, a rich and velvety pistachio crèmeux, and delicate, spiced honey tuiles.

Ingredients

Cooking Instructions

1. 01

   Prepare the poaching liquid: In a medium saucepan, bring 1 liter of water, the granulated sugar, and lemon juice to a gentle simmer. Remove from heat, add the Jasmine tea, cover, and steep for 6 minutes. Strain the liquid through a fine-mesh sieve, discarding the tea leaves, and return the liquid to the saucepan.

2. 02

   Poach the pears: Place the peeled and cored pears upright into the jasmine syrup. Cover with a parchment paper cartouche (a round lid with a small hole in the center). Simmer gently over medium-low heat for 20-25 minutes until the pears are tender when pierced with a paring knife. Remove from heat and let the pears cool completely in the syrup.

3. 03

   Make the Pistachio Crèmeux: In a bowl, whisk the egg yolks and caster sugar until pale. In a small saucepan, bring the milk and heavy cream to a simmer. Slowly ladle the hot milk mixture into the egg yolks while whisking constantly to temper. Return the mixture to the saucepan and cook over low heat, stirring continuously with a spatula, until it reaches 82°C (180°F) and coats the back of a spoon.

4. 04

   Finish and chill the Crèmeux: Remove from heat, squeeze excess water from the bloomed gelatin, and stir it into the warm custard. Pour the hot custard over the chopped white chocolate and pistachio paste. Let sit for 1 minute, then emulsify using a hand blender until perfectly smooth. Transfer to a piping bag fitted with a plain nozzle and chill in the refrigerator for at least 3 hours to set.

5. 05

   Bake the Honey-Cardamom Crisps: Preheat the oven to 170°C (340°F). In a medium bowl, whisk together the melted butter, powdered sugar, egg whites, flour, honey, and ground cardamom until a smooth batter forms. Spread the batter thinly onto a silicone baking mat in abstract, elegant shapes. Bake for 6-8 minutes until golden brown. Gently peel off while warm and drape over a rolling pin to cool into curved tuiles.

6. 06

   Reduce the syrup: Remove the pears from the poaching syrup. Bring the remaining jasmine syrup to a boil and reduce until it reaches a maple-syrup-like consistency. Let it cool to room temperature.

7. 07

   Plate and serve: Pipe a generous, artistic wave of the pistachio crèmeux offset from the center of each plate. Stand a jasmine-poached pear next to the crèmeux. Drizzle the pear and plate with the reduced jasmine syrup. Garnish with the honey-cardamom crisps and a sprinkle of crushed roasted pistachios.