Poach Pear with Sweet Spices

Prepare a syrup with water and sugar, add the spices, and bring to a boil. Peel the pears, remove the core from the bottom using a peeler, and remove the pear’s stem. Place the pears in the hot syrup, add the wine, and cover everything with perforated parchment paper. Let it simmer gently for 15 minutes. Cut the orange into slices, put the purees in a mixing bowl, add some cooking syrup, mix, and then return everything to the saucepan. Place the orange slices on top the pears. Cover with perforated parchment paper, bring to a boil, remove from heat, and let the pears cool in the saucepan. with a 2cm diameter and place it in the center of the brownie batter to create a cavity during baking. Bake for approximately 20 minutes at 180°C. Let it cool and then unmold.

Soak the gelatin in cold water for 10 minutes. Then, gently heat the pear puree and add the split and scraped vanilla pod, allowing it to infuse for 15 minutes. Strain the pear puree, reheat it, and then add the squeezed gelatin and pear eau-de-vie. Place in a mixing bowl over ice to cool before pouring into the plates.

Heat the water to 45°C, add the sugar, glucose, and stabilizer while whisking, blend, heat to 85°C, then blend again before rapidly cooling. Add the purees and pear eaude-vie, mature for 24 hours before placing in a Pacojet bowl and freezing.

Melt the milk chocolate and gianduja, add the pralines, then the chopped almonds, and finish with the feuillantine. Reserve at room temperature.

Once all the chopped fruits are mixed, set them aside.

Prepare a softened butter, add icing sugar, then add tempered egg whites, and then add flour and pistachio paste. Spread the dough into leaf molds, bake for 4 minutes 30 seconds at 145°C, then unmold and set aside to cool.

Soak the gelatin in cold water for 15 minutes. In a saucepan, strain the pear cooking juice with the blackcurrant puree, add glucose, begin to heat, then add sugar mixed with agar-agar. Bring to a boil for 2 minutes, into a mixing bowl and add the wellsqueezed gelatin, blend lightly. Refrigerate overnight, then gently temper, mix again to smooth the glaze, and remove air bubbles. Glaze the well-drained and dried pears with absordent paper. Then assemble the dessert.