Poached pear in a roasted almond coating with crème brûlée foam and passion fruit caramel

Ingredients for 4 servings:

• 4 small pears
• ½ organic orange(s)
• 1 ½ tbsp sugar
• 150 ml white wine
• ½ star anise
• 1 carnation(s)
• ½ cinnamon stick(s)
• 1 egg(s)
• 1 handful of almonds, roasted
• 1 handful of flour
• Rapeseed oil for frying
• 80 g maple syrup
• 200 ml cream
• 100 ml milk
• ½ vanilla pod(s)
• 1 pinch of cinnamon
• 1 pinch of salt
• 3 eggs
• 30 g maple syrup
• 30 g butter
• 100 ml passion fruit juice
• 2 passion fruits
• 1 lime(s), juice

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

Dessert, simple

For the pears, peel half an orange with a vegetable peeler and squeeze out the juice. Mix both with the sugar, white wine, star anise, clove, and half a cinnamon stick and bring to a boil in a saucepan. Peel the 4 small pears (leave the stems on) and cook in the spiced broth for 5 minutes. Remove the pears and drain. Whisk an egg and finely chop the roasted almonds. Place the flour on a plate. Now coat the pears first in flour, then in the egg, and then in the almonds. Deep-fry the pears for 2 minutes in hot oil at 170°C and drain on kitchen paper. For the foam, caramelize the maple syrup in a saucepan. Deglaze the caramel with cream and milk. Scrape out half the vanilla pod and add the seeds, pod, cinnamon, and salt. Bring everything to a boil. Meanwhile, separate 3 eggs and put the yolks in a bowl (use the egg whites for another purpose). Add the boiling liquid to the egg yolks, stirring constantly, and place over a bain-marie until the mixture thickens slightly. Place the bowl in cold water and let it cool. Strain the mixture through a funnel and sieve into a cream bottle (espuma bottle), screw on one cream charger, shake vigorously, and chill for 2 hours. Alternatively: If you don’t have an espuma bottle, froth the mixture with a hand blender before serving. To make the caramel, caramelize the maple syrup in a saucepan. Add the butter and mix. Then add the passion fruit juice, the contents of two passion fruits, and the lime juice. Reduce to low heat.