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