The Fallen Pear

Poached Corella Pear with Salted Caramel, Oatmeal Crumble, Yoghurt Sorbet and Chocolate Twigs

Recipe by Joel Jones from the Treehouse Bar in Canberra

Ingredients:

Poached Pear

  • 4 x Corella Pears
  • 1 cup caster sugar
  • 2 T of white wine
  • 2 x star anise
  • 1 x cinnamon quill

Salted Caramel Sauce

  • 100g caster sugar
  • 200ml pure cream
  • 20g salted butter
  • 1g salt

Oatmeal Crumble

  • 100g Rolled oats
  • 100g unsalted butter (melted)
  • 100g brown sugar

Yoghurt Sorbet

  • 350ml milk
  • 140 sugar
  • 70 glucose
  • 500g yoghurt
  • 1 juiced lemon


Methods:

Poached Pear

– Bring all ingredients to a boil.
– Peel pears and simmer for 20 min
– Once cooked through, cool.
– Then core the pear leaving a piece to plug up the bottom.
– Fill the pear with caramel and plug the bottom up.
– Finish in 200° oven

Salted Caramel Sauce

– Bring Sugar to dry caramel
– Deglaze with cream
– Reduce to consistency
– Finish with butter and salt

Oatmeal Crumble

– Melt chocolate and cocoa butter together
– Get a bucket with cold water and a few ice cubes ready
– Fill piping bag with chocolate
– Squeeze with force straight down into the ice water. Continue until finished
– Gently take chocolate out
– Serve

Yoghurt Sorbet

– Boil sugar, milk and glucose
– Cool slightly. Add yoghurt and lemon juice, whiskey well. Cool.
– Churn

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