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Poached Pear with Vanilla, Blackcurrant and Coffee Fondant
4.9 from 234 votes

Poached Pear with Vanilla, Blackcurrant and Coffee Fondant

This dessert combines slowly poached pears infused with vanilla and blackcurrant flavor alongside a rich coffee fondant made with coffee-infused milk and pastis. Accompanied by delicate vanilla-flavored biscuit tiles, it balances fruity acidity, creamy coffee richness, and subtle sweetness in an elegant plated dessert. The pear texture is tender yet intact after poaching, while the fondant offers a smooth, custardy contrast.

Prep Time
15 mins
Cook Time
30 mins
Additional Time
3 hrs
Total Time
3 hrs 45 mins
Servings: 2 servings
Course: Dessert
Cuisine: French

Ingredients

Pears:
  • 150 g caster sugar
  • 1 vanilla pod
  • 150 g blackcurrant cream
  • 4 pear
The coffee fondant:
  • 200 g milk
  • 16 g coffee beans
  • 3 egg yolk
  • 1 egg
  • 160 g caster sugar
  • 2 ½ gelatine leaves
  • 1 cl pastis
  • 180 g butter
Vanilla tiles:
  • 30 g icing sugar
  • 30 g butter
  • 1 vanilla pod
  • 1 egg white
  • 30 g flour

Instructions

How to Make the Fondant:
    Cup of Yum
  1. The night before, brew the milk and coffee beans in the refrigerator for 1 night.
  2. The same day, mix the egg yolks, whole egg and sugar in a salad bowl. Pour the brewed and filtered milk through a strainer and mix.
  3. Cook over a low heat, like a crème anglaise, to obtain a coating consistency.
  4. Soak the gelatine in cold water for a few minutes and add it.
  5. Mix the sauce and strain through a fine sieve.
  6. Add the pastis.
  7. Cover with a piece of paper and leave to cool for 1 hour.
  8. Blend again, incorporating the soft but not melted butter.
  9. Pour this preparation into 4 pastry cutters. Place in the fridge for at least 2 hours.
How to Make the Poached Pears:
  1. In a saucepan, boil 1 litre (about 4 cups) of water with the sugar, the vanilla pod cut in half and the crème de cassis.
  2. Peel the pears. Cut them in half lengthwise, hollow them out roughly and dip them in the syrup.
  3. Poach them for 20 minutes.
  4. Remove from the heat, drain the pears and boil the syrup to make a sauce Concentrate.
How to Make the Tiles:
  1. Preheat the oven to 200 °C/ 392 ℉ (th. 6-7).
  2. Mix the soft butter icing sugar with the contents of the vanilla bean.
  3. Then incorporate the egg white and flour. Spread he preparation obtained on a plate covered with baking paper by forming tiles.
  4. Bake in a hot oven for 6 min. As soon as they come out of the oven, remove the tiles and round them on a rolling pin.
The Presentation:
  1. Place the coffee fondants on the plates; scoop them out with a spoon and place the pears on top.
  2. Cover lightly with syrup and serve with 1 tile.

Notes