Grand Marnier & Hibiscus...Grand Marnier & Hibiscus Poached Pears with Pistachio Financier and Saffron Sabayon

An elegant avant-garde dessert featuring tender Bosc pears infused with hibiscus and Grand Marnier, resting on a brown-butter pistachio financier, draped in a warm, velvety saffron sabayon.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine the water, 200g granulated sugar, Grand Marnier, dried hibiscus, and star anise. Bring to a boil, then reduce to a gentle simmer.

2. 02

   Carefully submerge the peeled and cored Bosc pears into the poaching liquid. Cover with a cartouche (parchment paper lid) and simmer for 20-25 minutes until tender. Remove from heat and let cool in the liquid.

3. 03

   Preheat the oven to 175°C (350°F). For the financier, heat the butter in a pan over medium heat until it foams, browns, and smells nutty (beurre noisette). Strain through a fine-mesh sieve and cool slightly.

4. 04

   In a bowl, sift together the pistachio flour, powdered sugar, and all-purpose flour. Stir in the egg whites until fully combined, then slowly fold in the warm browned butter until smooth.

5. 05

   Divide the financier batter into 4 greased silicone disk molds. Bake for 12-15 minutes until golden brown and springy. Cool completely on a wire rack.

6. 06

   For the saffron sabayon, set up a double boiler (bain-marie) with simmering water. In a heatproof bowl that fits over the pot, whisk together the egg yolks, superfine sugar, Champagne, and the steeped saffron water.

7. 07

   Place the bowl over the simmering water (ensure the bottom does not touch the water). Whisk vigorously and continuously for 5-8 minutes until the mixture triples in volume, becomes thick, pale, and holds soft ribbons.

8. 08

   To assemble: Place a pistachio financier disk in the center of each shallow serving bowl. Top with a well-drained hibiscus-poached pear. Spoon the warm saffron sabayon elegantly around and over the pear. Garnish with crushed toasted pistachios and micro-mint.