Dessert

Sake-Poached Pear with Burnt Honey Ice Cream, Crispy Ginger Tuile & Saffron Caramel Foam

Name: Sake-Poached Pear with Burnt Honey Ice Cream, Crispy Ginger Tuile & Saffron Caramel Foam
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 2 servings
Ingredients: 2 bosc pears (ripe, stems on); 300ml dry sake; 200ml water; 2 earl grey tea bags; 40g caster sugar; 1 cinnamon stick (3cm piece); 2 whole star anise; 1 vanilla pod (split, scraped); 250ml full-fat milk; 120ml heavy cream; 3 egg yolks; 3 tbsp honey (for burnt honey); 1 tbsp water (for honey); 1 pinch fleur de sel; 40g fresh ginger (peeled, sliced thin); 30g caster sugar (for ginger tuile); 1 tbsp butter (for tuile); ½ tsp vanilla extract; 80ml heavy cream (for saffron foam); 30g caster sugar (for caramel); 2 tbsp water (for caramel); pinch saffron threads; 2 tbsp warm water (for saffron); crystallized ginger (for garnish)

A whole pear, gently poached in fragrant sake and earl grey tea until translucent and buttery, served cold atop burnt honey ice cream. Garnished with a caramelized ginger tuile, bright saffron caramel foam, and a cascade of candied ginger shards—sophisticated, elegant, entirely composed.

1049calper serving 14gprotein 138gcarbs 56gfat 30min prep 75min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this