10 pears
1/2 liter of water
Sugar, icing sugar
1 lemon
Fresh cream
Saffron
20 grams of flour
1 egg
Vanilla extract
Filo pastry
Peel 10 pears (of either the "Passe-crassane"
or "Conference" varieties), remove the pits but leave
the stems.
Poach them in a light sweetened syrup (1/2 liter of water, 150
grams of sugar, 1 lemon cut into quarters).
In a rather large saucepan, place 80 grams of butter, 250 grams
of sugar, 1 tablespoon of thick fresh cream and a bit of powdered
saffron.
Let the mix come to a boil and continue cooking until reaching
a light-colored caramel by stirring continuously with a wooden
spatula. Add 120 grams of half-and-half cream and keep the mix
boiling for another few moments.
Cut out 8 triangles from a small sheet of filo pastry. Cook
them and slice them into two faces. Take two of the ten poached
pears, mince them into small pieces and then use them to fill
the filo triangles.
Now, make a thin-dough "cigarette" pastry. Combine
50 grams of soft butter with 50 grams of icing sugar. Add 20
grams of flour, 1 raw egg white and a dash of vanilla extract.
Mix these ingredients together well.
On a Teflon baking sheet, spoon a dollop of this dough and spread
it with the back of the spoon into a round pattern. Cook in
a preheated oven, then place the pastry still hot in either
a ramekin dish or a coffee mug to form a small wrap.
On each plate, lay out a pastry wrap filled with pear sherbet,
the hot filo triangle and the poached pear. Top with the warm
sauce.
Decorate with a few saffron filaments.
Baked pear with a saffron topping
