- Crassane pears: 5
- Planifolia liquid extra vanilla with seeds: 1 cl
- Lemon: 1 (juice)
- Mint: 1/2 bunch
- Freeze-dried pink berries: 15 g
- Cinnamon stick: 12 g
- Sichuan pepper: to taste
- Grenadine syrup: 18 cl
- Sugar syrup 29°B: 25 cl
- Maniguette: 10 g
Difficulty: 2 (Intermediate)
- Peel the pears, keeping them whole. Remove the core (pips) but leave the stems intact.
- Combine grenadine syrup, chopped mint, sugar syrup, maniguette, Sichuan pepper, cinnamon sticks, lightly crushed pink peppercorns, and liquid vanilla with its seeds.
- Poach the pears in this mixture, adding water if needed. Remove from heat, strain the pears, then reduce the liquid by 3/4. Filter out spices and vanilla pod, and let cool.
- Arrange pears in the corner of a square plate. Drizzle with reduced cooking juices, garnish with cooking spices, and surround with cinnamon sticks.
Suggestion: In another corner, add cubes of banana granita topped with a frosted mint leaf in a porcelain dariole mold.
Caution: Ensure pears are vividly red and syrup is reduced to a thick consistency. Serve chilled.
Note: A classic liquid Bourbon vanilla extract substitutes well for Planifolia.
Maniguette (aka seeds of paradise) adds unique warmth.
