Smoked Honey and Lavender...Smoked Honey and Lavender Poached Pear with Pistachio Soil

A multi-textured avant-garde dessert featuring tender pears infused with floral lavender, set against a savory-sweet pistachio crumble and velvet crème fraîche mousse.

Ingredients

Cooking Instructions

1. 01

   In a narrow saucepan, combine the water, smoked honey, and lavender. Bring to a gentle simmer over medium heat.

2. 02

   Carefully submerge the peeled pears in the liquid. Place a parchment paper cartouche over the pears to keep them submerged. Poach for 20-25 minutes until tender but not mushy. Remove pears and set aside.

3. 03

   Increase heat and reduce the poaching liquid by two-thirds until it reaches a thick, syrupy consistency. Strain through a fine-mesh chinois to remove lavender buds and set the glaze aside.

4. 04

   For the Pistachio Soil: Preheat oven to 180°C (350°F). Combine ground pistachios, almond flour, butter, and a pinch of salt. Rub with fingertips until a sandy texture forms. Spread on a lined tray and bake for 10-12 minutes. Let cool completely to crisp up.

5. 05

   For the Mousse: In a chilled bowl, whisk the crème fraîche, heavy cream, and vanilla seeds until stiff peaks form. Transfer to a piping bag with a plain nozzle.

6. 06

   Assembly: Place a generous circle of pistachio soil in the center of a chilled plate. Stand the pear upright on the soil. Drizzle the smoked honey reduction over the pear. Pipe a perfect quenelle of the cream mousse to the side and garnish with a few extra pistachio shards.