Vanilla Pear with Almond Cream and Crisp Oats

Ingredients by component

Poached pears

• 600 g firm pears
• 500 ml water
• 90 g sugar
• 20 ml lemon juice
• 1 g vanilla powder

Almond cream

• 100 g blanched almonds
• 120 ml water
• 25 ml maple syrup
• 10 ml lemon juice

Oat crumble

• 60 g rolled oats
• 30 g plain wheat flour
• 30 g sugar
• 25 ml olive oil
• 15 ml water

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Poached pears: Peel, halve and core pears. In a snug pan, bring water, sugar, lemon and vanilla to a simmer.
3. Poached pears: Add pears, cover with a disc of baking paper and poach gently for 15–25 minutes, until a knife slides through but they keep their shape.
4. Poached pears: Cool in the liquid. Drain before serving; reduce 100 ml poaching liquid to a syrup and use sparingly.
5. Almond cream: Cover almonds with boiling water for 45 minutes. Drain and discard the soaking water.
6. Almond cream: Blend with 120 ml fresh water, syrup and lemon for 2–3 minutes until smooth, scraping down the sides. Chill for 30 minutes before serving.
7. Oat crumble: Mix oats, flour and sugar. Add oil and water and rub into irregular crumbs.
8. Oat crumble: Bake in a thin layer at 175°C for 15–18 minutes, stirring once. Cool completely to crisp.
9. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.