Difficulty: [3]
Peel the pears, halve them, and remove the cores.
Melt the butter in a sauté pan over low heat until browned, then add the pears. Cover with a sheet of baking paper.
Cook gently, turning the pears frequently. Test doneness by inserting a trussing needle or knife tip into a pear; place it on your tongue—the blade should feel very hot.
Keep the pears warm once cooked.
Prepare the sugar syrup (tant pour tant: equal parts sugar and water, reduced to 29°B).
In a saucepan, combine the syrup with Grand Marnier and blanched orange zest. Reduce by 50%, then whisk in butter pieces to form a glossy emulsion.
Arrange pear halves on plates, drizzle with the glaze, and garnish with mint leaves and cranberries.
A signature creation by Chef Hubert for Grand Marnier.
