Narsai David Recipe: Honey Roasted Pear With Orange Blossom Honey Granita

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(KCBS) – This recipe is from Pastry Chef Terri Wu of Farallon in San Francisco. KCBS Food and Wine Editor Narsai David says this is one of the most delicious things he’s ever seen done with a pear.

Honey Roasted Pears

Bosc Pears 6 ea
Lemon Zest 2 strips
Sugar ¼ cup + 2 tablespoons
Orange Blossom Honey ¼ cup + 2 tablespoons
Water 1/2 cup

Acidulated water:
Water 8 cups
Lemon juice 2 tablespoons

1. Pre-heat oven to 375 degrees.
2. In a large bowl, combine 8 cups of water with 2 tablespoons of lemon juice. Set aside.
3. Slice the bottoms off of the pears, so they will stand stably on a flat surface. Peel and core the pears. Place them in the acidulated water.
4. Combine lemon zest, sugar, honey, and 1/2 cup of water in a 9” x 13” pan.
5. Place pears in pan, so they are standing up. Bake in pre-heated oven for 15 minutes.
6. Using a flat rubber spatula, gently push pears on their side and bake for an additional 15 minutes.
7. Following the same procedure listed above, push pears onto their other side and bake for 15 more minutes.
8. Return pears to an upright position and bake for two more 10 minute intervals; basting pears well between intervals. Total baking time will be 1 hour and 5 minutes. Pears are done when a knife is easily inserted through the middle of the pear.
9. Allow pears to cool to room temperature in pan. Store at room temperature. Serve within 8 hours.
10. When done, reserve basting liquid and add 3 tablespoons of water to it, so liquid doesn’t harden when it cools. Set aside basting liquid for drizzling over pears when served.

Orange Blossom Honey Granita

Water 2 ¼ cups
Sugar 1 cup
Orange Blossom Honey ¼ cup
Salt pinch

1. Bring water, sugar, honey, and salt to a gentle simmer. Continue simmer until sugar is dissolved.
2. Allow to cool to room temperature and place in a freezer safe container.
3. Once frozen, scrape with a fork and return granita to freezer until ready to serve.

Serving Procedure

You will need:

Roasted Pears each
Orange Blossom Honey Granita approximately 2 TBS per pear
Pear Syrup approximately 1 TBS per pear
Apricot Preserves approximately 1 TBS per pear
Pound Cake, Sliced 1 slice per pear (3” x 1” square)
Crème Fraîche as desired

1. Fill cores of roasted pears with 1 tablespoon of apricot preserves.
2. Just before serving, cut pound cake into 3” by 1” squares and toast in oven at 350 degrees for approximately 5 minutes or until barely golden brown. Set aside.
3. Place pear on top of toasted pound cake, drizzle with reserved pear syrup, and serve with orange blossom honey granita, and a side of crème fraîche.

Farallon
450 Post St. – off Union Square – San Francisco, CA 94102
phone: (415) 956-6969 – fax: (415) 834-1234

Narsai David is the KCBS Food and Wine Editor. He has been a successful restaurateur, chef, TV host, and columnist in the Bay Area spanning four decades.

(© 2011 CBS Broadcasting Inc. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed.)

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