Saffron poached pears with marmalade mousse and sesame coated hazelnuts Recipe

Saffron poached pear served with orange marmalade mousse and a sesame and hazelnuts crunch.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(10 votes) 4.5/5

Les ingrédients

Pour people
  • For the fruit
  • Pear(s) : 6 whole
  • Dry white wine : 250 ml
  • Water : 250 ml
  • Caster sugar : 250 g
  • Lemon(s) : 1 whole
  • Orange(s) : 1 whole
  • Saffron thread(s) : 2 pinch(es)
  • Cinnamon stick(s) : 1 whole
  • Star anise : 5 whole
  • Vanilla pod(s) : 1 whole
  • For the cream
  • Orange(s) : 6 whole
  • Caster sugar : 250 g
  • Lemon(s) : 1 whole
  • Double cream : 250 ml
  • For the garnish(es)
  • Whole hazelnut(s) : 50 g
  • Egg white(s) : 25 g
  • Caster sugar : 25 g
  • White sesame seeds : 20 g


  • ETAPE 1

    Preheat the oven to 180'C.

  • ETAPE 2

    For the fruit: peel the pears. Cut the vanilla pod in half and scrape out the seeds. Place the white wine, water, sugar, saffron, cinnamon and star anise in a large saucepan. Cut the orange and the lemon into wedges and add to the pan. Add the vanilla and the pears to the pan, bring to the boil and simmer for at least one hour until the pears are soft. Once the pears are cooked, use a melon baller to remove the core.

  • ETAPE 3

    For the orange marmalade mousse: peel the oranges and the lemons and cut the peel into thin strips. Segment the fruits. Place the peel and the segments in a saucepan and add the sugar. Bring to the boil, reduce to a simmer and cook over a low heat until the mixture resembles jam. Remove from the heat and allow to cool. Once completely cooled, whip the double cream and fold through the orange marmalade.

  • ETAPE 4

    For the hazelnuts: whisk together the egg whites and the sugar. Fold the sesame seeds into the mixture and then fold in the hazelnuts. Spread the mixture on to a baking sheet, transfer to the oven and cook for 10-12 minutes. Allow to cool and then break into small pieces.

  • ETAPE 5

    To serve: cut a thin slice from the bottom of the pear and stand it in the centre of the plate. Sprinkle the hazelnuts onto the pear and finish with two quenelles of the marmalade mousse.

Chef's tip

«Try making this recipe using poached nectarines or peaches and replacing the hazelnuts with walnuts.»

Your comments