{"id":104833,"date":"2020-01-09T11:32:06","date_gmt":"2020-01-09T10:32:06","guid":{"rendered":"https:\/\/www.trait-tendance.com\/actualites\/poached-pear-in-syrup-and-spice-powder\/"},"modified":"2020-01-09T11:32:06","modified_gmt":"2020-01-09T10:32:06","slug":"poached-pear-in-syrup-and-spice-powder","status":"publish","type":"post","link":"https:\/\/www.trait-tendance.com\/en\/poached-pear-in-syrup-and-spice-powder\/","title":{"rendered":"Poached pear in syrup and spice powder"},"content":{"rendered":"<p style=\"text-align: left;\">Ingredients (serves 4) :<\/p>\n<p style=\"text-align: left;\">4 <a href=\"http:\/\/www.terroirs-avenir.fr\/\">Terroirs d&#8217;avenir<\/a> pears<\/p>\n<p style=\"text-align: left;\">50cl water<\/p>\n<p style=\"text-align: left;\">25gr cane sugar<\/p>\n<p style=\"text-align: left;\">1 tablespoon <a href=\"https:\/\/www.espritgourmand.com\/\">Esprit Gourmand<\/a> Corsican maquis honey<\/p>\n<p style=\"text-align: left;\">1 glass of organic apple juice<\/p>\n<p style=\"text-align: left;\">\u00bd vanilla pod<\/p>\n<p style=\"text-align: left;\">\u00bd teaspoon <a href=\"https:\/\/www.trait-tendance.com\/en\/suppliers\/olivier-roellinger\/\">Olivier Roellinger<\/a> Equinoxiale powder<\/p>\n<p style=\"text-align: left;\">25cl syrup<\/p>\n<p style=\"text-align: left;\">4.5cl pear alcohol<\/p>\n<p style=\"text-align: left;\">25cl <a href=\"https:\/\/www.trait-tendance.com\/en\/suppliers\/jean-yves-bordier\/\">Jean-Yves Bordier<\/a> full-cream liquid<\/p>\n<p style=\"text-align: left;\">2 gas cartridges for siphon<\/p>\n<p style=\"text-align: left;\">Recipe:<\/p>\n<p style=\"text-align: left;\">Combine water and sugar in a saucepan. Bring the mixture to the boil, then remove from the heat. Add the vanilla beans from the split pod and the apple juice, then stir to combine. Add Olivier Roellinger powder.<\/p>\n<p style=\"text-align: left;\">Peel the pears, place in the syrup and return the pan to a low heat. Poach for about 15 min.<\/p>\n<p style=\"text-align: left;\">Drain and set aside.<\/p>\n<p style=\"text-align: left;\">Strain the cooled syrup and keep 25cl.<\/p>\n<p style=\"text-align: left;\">In a syphon, add the syrup, pear alcohol and cream. Add the gas cartridge, shake to mix well and check texture by applying initial pressure. If the texture is not right, add a second cartridge.<\/p>\n<p style=\"text-align: left;\">Finishing and straightening :<br \/>\nUsing the siphon, place a dab of espuma in the bottom of each plate. Carefully place the pear on top. Sprinkle over a few flaked almonds, then season with a pinch of equinoxial powder.<\/p>\n<p style=\"text-align: left;\">Serve on its own or with a slice of galette des rois.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients (serves 4) : 4 Terroirs d&#8217;avenir pears 50cl water 25gr cane sugar 1 tablespoon Esprit Gourmand Corsican maquis honey 1 glass of organic apple juice \u00bd vanilla pod \u00bd teaspoon Olivier Roellinger Equinoxiale powder 25cl syrup 4.5cl pear alcohol 25cl Jean-Yves Bordier full-cream liquid 2 gas cartridges for siphon Recipe: Combine water and sugar [&hellip;]<\/p>\n","protected":false},"author":16,"featured_media":101488,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[204],"tags":[],"class_list":["post-104833","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe-notebook"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.7 (Yoast SEO v27.7) - 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