Pear Pithivier with Vanilla Ice Cream and Elderflower Syrup

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Pear Pithivier with Vanilla Ice Cream and Elderflower Syrup
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Makes: 6 servings adjust
'Restaurant Wars' winning dessert from Season 6, episode 9, of Top Chef.

Directions

Ingredients

  • 1 tablespoon Butter
  • 6 Pears, peeled and cored

Step 1

For Pear & Ginger-Frangipane Pithivier: For pears, melt butter until brown and nutty. Thinly slice pears on a mandolin and spread out thin in a pan. Pour brown butter over pear slices to “poach.”

Ingredients

  • 50 grams Sugar
  • 50 grams Almonds, medium chopped
  • 20 grams All-Purpose Flour
  • 3 Eggs
  • 20 grams Crystallized Ginger, minced
  • 1 teaspoon Almond Extract

Step 2

For frangipane, mix together sugar, almonds, flour, eggs, ginger, and almond extract.

Ingredients

  • 2 sheets Frozen Puff Pastry
  • 1 Egg, with a little water (for egg wash)

Step 3

For pithiviers, cut puff pastry into 5” squares. Cut slits into half of the squares and egg wash the other half. Divide and layer ginger frangipane mixture on egg washed squares and then top with pear pithivier. Place latticed puff square over mixture and crimp the edges around the pastry. Bake in 425-degree F oven for 15-20 minutes.

Ingredients

  • 1 cup Water, + 1 cup sugar (simple syrup)
  • 1⁄4 cup Sliced Almonds

Step 4

Make simple syrup by heating together water and sugar until dissolved. Remove from heat and mix in sliced almonds. Before pithiviers are totally done, remove from oven and brush with simple syrup solution and sprinkle on sliced almonds.

Ingredients

  • 2 cups Sugar
  • 1⁄4 cup Water
  • Fresh Squeezed Lemon Juice, a squeeze
  • 1⁄4 cup Corn Syrup
  • 1 cup Sliced Almonds

Step 5

Almond Brittle: For almond brittle, combine sugar, water, lemon juice, and corn syrup in a pot and cover. Slowly bring to a gentle boil and remove lid. When mixture starts to turn a little golden, mix in sliced almonds. Line a sheet tray with parchment paper and spray with non-stick cooking spray. Spread mixture onto sheet tray, angling pan around to spread the brittle (do not touch with bare hands as it is very hot). Let cool completely before cracking into pieces.

Ingredients

  • 1 bottle Elderflower Syrup
  • Vanilla Ice Cream

Step 6

To Serve: 1. Drizzle elderflower syrup onto plate. 2. Place pear and ginger-frangipane pithivier over syrup. 3. Spoon vanilla ice cream on top of pithivier. 4. Place a piece of almond brittle onto ice cream.
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