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Pecan Pod: Pear, Pecan, Quince

- A recipe by Graham MAIRS

Making the recipe

Frozen puree without added sugar Quince

Frozen puree without added sugar Pear

Ingrédients

42% Cream – 200g
Maple Syrup – 130g
Glucose DE60 – 50g
Cocoa Butter – 10g
Citric Acid – 1g
Unsalted Butter – 40g
Salt – 2g
Star Anis – 4u

Combine cream, maple, star anis and glucose, cook to 110°C.
Add cocoa butter, salt, acid and unsalted butter.
Allow to cool and set.
Ingrédients

Pear Puree Les vergers Boiron – 80g
Sugar – 30g
Vanilla – 5g
Mascarpone – 100g
35% Cream – 250g
Gelatin 200 Bloom – 5g

Heat puree and sugar, add gelatin and dissolve.
Add mascarpone and cream and blend to emulsify.
Set for 24 hours before re whipping.
Ingrédients

Quince Puree Les vergers Boiron – 100g
Pears – 500g
Vanilla Bean – 1g
Orange Zest – 1g
Gelatin – 15g
Water – 75g
Butter – 40g
Sea Salt – 2g

Simmer pear, puree, orange, vanilla and salt.
Add gelatin, butter and set in rings. Freeze or chill for 24 hours.

Finish Touch

Finish with a caramelised pecan and a drop of pipe
maple caramel.

Graham MAIRS

Graham Mairs is an internationally renowned pastry and culinary chef, whose innovative approach and successful career span more than 30 years.

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