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DeZaan Hero Image Of Spiced Pear Dessert

Spiced Pear Cocoa Dessert

Fruit, fresh and spiced pear dessert. A light indulgent dessert for the holidays.

Servings4 dessert portions
Preparation Time: 30-40 minutes
Cooking Time: 20-25 minutes
Finishing Time: 20 minutes
Products usedCrimson RedTerra Rossa
Print Recipe
Part 1: Whipped Cocoa Vanilla Cream
  • 300ml Whipping Cream
  • 40g Confectioner’s sugar
  • 2 Vanilla Beans (dried recommended)
  • 50g deZaan Crimson Red Cocoa Powder

Cocoa Powder suggestions:

  1. In a blender, add vanilla seeds, dried vanilla beans and confectioner’s sugar.
  2. Blend until ingredients become a homogeneous powder.
  3. In a cooled mixing bowl, add all ingredients. Whisk until soft peaks are formed.
  4. Store in refrigerator until ready to use.
DeZaan Image Of Spiced Pear Dessert
Part 2: Almond Cocoa Crust
  • 100g Butter
  • 100g Confectioner’s Sugar
  • 100g Roasted Almond Flour
  • 75g Chestnut Flour
  • 40g deZaan Terra Rosa cocoa powder
  • 2g Fleur de sel
  • 15g Roasted Almond Slices
  1. In a mixing bowl, add all dry ingredients and mix until combined.
  2. Once dry ingredients have been combined, add butter. Mix until a crumbly dough is formed. Note: At this point, the crust can be used as a crumble or follow through the steps for a crust disc.
  3. Once dough has been formed, transfer dough directly to a sheeter and sheet to 3cm.
  4. Let it rest in refrigerator for 30 minutes or freezer for 15 minutes.
  5. Remove dough from refrigerator and cut out 5cm disc (to fit bottom size of pear) Note: Pear sizes can vary, if able to chose sizes, chose between 3-5cm diameter.
  6. Transfer to sheet tray lined with a silpat (baking paper will work as well).
  7. Bake at 160ºC for about 7 minutes and check for readiness (dough needs to be firm to touch).
  8. Once baked, remove from oven and leave to cool for 10-15 minutes.
  9. Reserve on the side until ready to use.
Part 3: Fresh Pear Segments
  • 2 Comice Pears
  • 100ml Water
  • 20ml Lemon Juice
  1. Wash the pears.
  2. In a container, add water and lemon juice. Mix until combined and set aside until ready to use.
  3. Cut even segments of pears. Note: Do not peal the pear.
  4. Place segments into water to prevent from oxidizing.
  5. Before plating, strain pears from water to remove access water.
Part 4: Fresh Rum Pear Brunoise
  • 4 Comice Pears
  • 50ml Dark Bacardi Rum
  • 1g Citric Acid

Note: This should be done maximum 1 hour before plating dessert for best results.

  1. In a container, add rum and citric acid. Mix until combined. Set aside until ready to use.
  2. Peal the pears, and cut 2mm brunoise (cubes of 2mm)
  3. Place pears into a container of rum mixture and let sit for a few minutes before plating.
Part 5: Rum Almond Ice Cream
  • 600ml Whole Milk
  • 38g Trimoline
  • 160ml Single Cream
  • 140g Almond Paste
  • 2 drops Bitter Almond Exract
  • 20g Glucose
  • 2g Fleur de sel
  • 55g Rum (Dark Bacardi recommended)
  1. In a mixing bowl (paddle attachment), add trimoline, almond paste and salt. Mix until smooth.
  2. At the same time, in a saucepan, add milk, cream, glucose, salt and bitter almond extract. Bring to a soft boil.
  3. Add ½ of the hot milk mixture to the mixing bowl. Continue mixing until well combined.
  4. Once combined, add in all of milk mixture and mix until combined.
  5. Add rum to ice cream base when it is cold and mix well.
  6. Transfer to a air-tight container and store in refrigerator over night.
  7. Churn ice cream (being careful not to over churn).
Part 6: Spiced Poached Pear
  • 120g Butter
  • ½ Cinnamon Stick (crushed)
  • 2g 4 Spice
  • 2g Ginger (ground)
  • 55g Honey (Chestnut Honey recommended)
  • 1 Vanilla Bean
  • 40g Lemon Juice
  • 4 Pears (Seckel Pear recommended)
  • 2g Citric Acid
  1. In a saucepan, add butter, vanilla bean, cinnamon stick and honey. Warm until butter and honey are completely melted.
  2. Add additional spices, lemon juice and citric acid. Mix until combined. Set aside until ready to use.
  3. Peel pears, and take out core, leaving the pear intact (this can be done with a pomme Parisienne).
  4. Place 2 pears per sous-vide bags with 70g of poaching butter made in steps 1 & 2 and seal the bags.
  5. Cook at 80ºC for about 15-20 minutes.
  6. Once cold, take out pears out of the sous-vide bags, saving the poaching butter (at this point, the pears can be conserved in the bag in a refrigerator for 4-5 days without being opened).
  7. Check the texture of the pears by sticking a knife at the center of the pear (if pears need more cooking time, cook in oven at 160ºC after grilling them in step 8).
  8. Within 1 hour of being served, saute pears, using the poaching butter reserved from the bags. Saute until slight golden color at the bottom and sides. Once coloured, place pears back in oven to cook further (refer to step 7).
  9. If fully cooked through, place pears on a sheet tray or ½ hotel pan at 65ºC in an oven. Keep warm for serving.
Part 7: Assembly
  1. Once pears are cooked and all ingredients are ready for plating, choose desired plate.
  2. Pipe a small amount of whipped cream onto plate and place cocoa almond crust disc.
  3. Fill the inside of each pear with cocoa vanilla whipped cream and place directly onto cocoa disc.
  4. Place an even and small amount of the pear brunoise around the pear (for a gourmand dish, pipe a ring of whipped cream around the pear, if not whipped cream can also be served on the side)
  5. Place pear segments (pointy side facing upwards) around the pear (about 6-8 pieces).
  6. Place a tablespoon of pear brunoise on the side of the pear.
  7. Place a quenelle of rum almond ice cream on top.
  8. For an added spice finish, sprinkle a bit of 4 spice over dessert.
  9. Ready to serve immediately.

Note: Toasted Almond slices recommended for finishing. For a more chocolaty dessert, add some quick chocolate sauce (refer to Quick Chocolate Sauce recipe).


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