Poached Pears With Almond Foam And Violets

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Poached Pears With Almond Foam And Violets

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Ingredients

  • 2 Bartlett pears ripe
  • 7 tbsp 100 ml White wine
  • 7 tbsp 100 g Granulated sugar
  • 1 Vanilla bean
  • Juice of 1 lemon
  • 20 Violet flowers to garnish
  • 2 oz 50 g Almond slices, roasted

For the Almond Foam

  • 7 tbsp 100 ml Almond milk (reduced milk with almonds soaked in it for ½ a day, can be replaced with heavy cream flavored with almond oil)
  • 3.5 oz 100 g Double cream (can be replaced with equal parts mascarpone and heavy cream)
  • ¾ cup 200 ml Whipped cream
  • 6 tbsp 50 g Confectioner’s sugar

Instructions

  • Peel, halve, and core the pears and poach them in a pot with white wine, sugar, lemon juice, and a vanilla bean.
  • Let cool.
  • Take out the pear halves and cut into thin slices.
  • For the almond foam, mix the almond milk with double cream and confectioner’s sugar and fold in the whipped cream.
  • Place the pear slices on dishes, cover with almond foam, and garnish with almond slices and violets.
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Course; Dessert / Fruit
Cuisine; Austria / European