Pear Paste:
Wash the pears and cut them into thin strips. Add sugar, vanilla, and water. Boil and reduce for 30-40 minutes, depending on pear quality.
Blend the mixture in a food processor until smooth, like a thick soup. Reduce again for 10 minutes, stirring to activate the pectin from the pear skins.
Butter an aluminum mold and pour in the mixture. Let cool overnight.
Chef's flavor touch: I grate in a touch of peppery tonka bean for subtle bitter almond notes. Plump, green Chilean pears work perfectly—they're pectin-rich, ensuring the paste sets beautifully.
Clove-Poached Pears with Hot Chocolate:
The day before, combine water, sugar, 1 clove, and slices from half an untreated lemon in a saucepan. Bring to a boil.
Peel, lemon-juice, core, and poach the pears in the syrup for 1 hour over low heat. Cool completely.
Next day, boil the milk. In a bowl, whisk half the hot milk into the cocoa. Add to the pan with remaining milk. Reheat and serve with drained pears.
Chef's tips: (1) Serve pears solo with chocolate on the side. (2) For Belle Hélène style, drizzle unspiced chocolate over pears—balancing spicy, lemony sweetness with bitter cocoa.
Pear Clafoutis:
Wash, peel, and thinly slice the pears. Arrange in a buttered and sugared dish, filling it completely.
Whisk eggs with 160 g sugar, then add cream and milk. Pour over pears and bake 40 minutes at 210°C (th. 7).
Sprinkle with 50 g sugar immediately for a crisp crust. Cool and serve.
Chef's extra: Save pear skins for jam—they're pectin-packed. Tie in cheesecloth during cooking and remove at end.
A creation of Chef Hubert
