Saffron-Poached Bosc Pear with...Saffron-Poached Bosc Pear with Cardamom Mascarpone and Pistachio Tuile

A refined dessert featuring pears poached in a vibrant saffron-citrus reduction, served alongside a cloud of cardamom-infused mascarpone and a delicate, buttery pistachio shard.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine 500ml water, sugar, saffron, star anise, and orange zest. Bring to a gentle simmer until the sugar dissolves.

2. 02

   Place the peeled pears into the poaching liquid. Cover with a cartouche (parchment paper circle) and simmer for 20-25 minutes until tender but not mushy. Remove pears and set aside to cool.

3. 03

   Increase the heat and reduce the poaching liquid by two-thirds until it reaches a syrupy consistency. Strain and cool.

4. 04

   For the tuile: Whisk melted butter, egg whites, flour, and 50g of sugar until smooth. Spread thin circles onto a silicone mat, sprinkle with crushed pistachios, and bake at 180°C for 5-7 minutes until golden. Shape while warm.

5. 05

   In a chilled bowl, whisk the mascarpone, heavy cream, cardamom, and a tablespoon of powdered sugar until soft peaks form. Do not over-beat.

6. 06

   To plate, place a generous dollop of cardamom mascarpone in the center of a shallow bowl. Stand the pear upright on the cream. Drizzle the saffron syrup over the pear and garnish with a pistachio tuile shard.