Saffron poached pears with a lemon brandy flambé

Chef Jason Parsons creates a quick yet impressive dessert that will light your hearts on fire for Valentine's Day.


Chef Jason Parsons creates a quick yet impressive dessert that will light your hearts on fire for Valentine’s Day.

Saffron poached pears with a lemon brandy flambé

Ingredients:

  • 6 whole pears
  • Pinch of saffron
  • 2 cups of Riesling Wine (can use any aromatic white wine)
  • 2 cups of simple syrup (simple syrup is equal parts of sugar and water mixed and brought to a simmer until all the sugar has dissolved)
  • 1 whole star anise
  • 1 cinnamon stick
  • 1 bunch of mint (stems and leaves separated)
  • ¼ cup of turbinado sugar
  • 1 lemon (zested, segmented and juiced)
  • 1 cup of brandy (must be 40 proof or more)
  • 1 tbsp of honey
  • Pinch of gold flakes (can be omitted)

Method:

Peel the pears while leaving the stems on and core the pears from the bottom, keeping them whole.

In a pot, pour 2 cups of the wine, 2 cups of simple syrup, a pinch of saffron, the star anise, cinnamon stick and the stems from the mint.

Bring to a boil and then place the peeled and cored pears into the poaching liquid. Cover with a lid and gently simmer until the pears are just cooked.

Remove from the heat and allow the pears to cool in the poaching liquid. Once cooled remove from the liquid and set aside.

In a small fry pan, pour in the turbinado sugar.

Now for the flambé, this part is always fun to do in front of your guest. Warm over medium to high heat until it forms a golden caramel. Add the brandy — this is where the flames come in! If it is your first time, pour only a bit at a time.

Once all the brandy has been added, add the lemon juice, zest, honey and 1 cup of the poaching liquid.

Simmer until it forms a nice sauce for the pears. Add the lemon segments and some ripped mint leaves.

Place the poached pears in a serving dish and drizzle the sauce over the pears. Garnish with a bit more fresh ripped mint leaves, sprinkle with some gold flake and lastly a nice scoop of vanilla ice cream.

Courtesy Jason Parsons
www.peller.com
@chefparsons

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