Anne-Sophie Pic’s Poached Pear with Vanilla, Blackcurrant and Coffee Fondant

“This pear is served with an amazing coffee fondant that you can prepare the day before, to save time on the day of the meal. To be made in autumn, with beautiful seasonal pears,” says Anne-Sophie Pic.

Ingredients 

For the Poached Pears

• 150g caster sugar
• 1 vanilla pod
• 150g blackcurrant cream
• 4 pears

For the Coffee Fondant

• 200g milk
• 16g coffee beans
• 3 egg yolks
• 1 whole egg
• 160g caster sugar
• 2½ gelatine leaves
• 1cl of pastis
• 180g butter

For the Vanilla Tiles 

• 30g icing sugar
• 30g butter
• 1 vanilla pod
• 1 egg white
• 30g flour

Method

For the Fondant

1. The night before, brew the milk and coffee beans in the refrigerator overnight. The next day, proceed with the dessert as below.
2. Mix the egg yolks, whole egg and sugar in a bowl. Pour in the brewed and filtered milk through a strainer and mix.
3. Cook the mixture over a low heat, like a crème anglaise, to obtain a coating consistency.
4. Soak the gelatine in cold water for a few minutes and then add it.
5. Mix the sauce and strain through a fine sieve. Add the pastis.
6. Cover with a piece of paper and leave to cool for 1 hour.
7. Blend again, incorporating the soft but not melted butter.
8. Pour the preparation into 4 pastry cutters and place in the fridge for at least 2 hours.

Poached pears

1. In a saucepan, boil 1 litre of water with the sugar, the vanilla pod cut in half and the crème de cassis.
2. Peel the pears, cut them in half lengthwise, hollow them out roughly and then dip them in the syrup. Poach them for 20 minutes.
3. Remove from the heat, drain the pears and boil the syrup to make a concentrated sauce.

1. Preheat the oven to 200°C.
2. Mix the soft butter and icing sugar with the inside of the vanilla bean. Then incorporate the egg white and flour.
3. Spread the preparation on a plate covered with baking paper by forming tiles. Bake in a hot oven for 6 min.
4. As soon as they come out of the oven, remove the tiles and round them on a rolling pin.

To Serve

1. Place the coffee fondants on the plates; scoop the center out with a spoon and place the pears on top.
2. Cover lightly with syrup and serve with 1 tile.

Recipe courtesy of Anne-Sophie Pic of 3-Michelin-starred Maison Pic.