Pastry Chef Attempt

 Sweet is always something I have great inner struggle with.  Do I not finish my delicious 10oz char grilled porterhouse so I can fit some sugar in my belly?  Usually the answer is no but when you have a wife who is pregnant and has super enhanced taste buds you have to start liking the sugar.  This dish was from a little event at work for a meet and greet with a man named Richard Lederer?  Apparently he was hot stuff in his time and he is pretty picky with his food.  Anywho this was the dessert course I made for his menu and it was pretty well received.  Check the recipe below

 



Hibiscus Poached De Anjou Pear

serves 1

 

De Anjou pear Fresh 1/2 each

Blood Orange Sorbet

Orange Peel from 1 Orange

Granulated Sugar 3 Cups

Water 3 Cups

Hibiscus Tea 1 Package

 

Bring a pot of 2 cups of water to a boil and add 2 Cups of Sugar to make a simple syrup.  Add the packet of hibiscus tea and steep until it picks up color.  Peel and Half the pear making sure to remove the seeds and place in the poaching liquid along with orange peel.  Lower heat and poach until soft about 12-15 Minutes.  Remove and cool down.  Take the orange peel and quickly fry until it picks up color and immediately coat in granulated sugar  Scoop a coronel of blood orange sorbet and place on top of poached pear.  Place candied orange peel on top as garnish.

 

 

Hibiscus Poached De Anjou Pear with Blood Orange Sorbet and Candied Orange Peel 

 

The tangy sorbet was perfect to cut through the sweetness of the pear and orange peel.  Its a lighter refreshing type of dessert and it was pretty well received.  Give it a try friends.