Charred pears, candied walnuts, acorn frangipane, fennel sabayon
Pears
3kg pears
3T olive oil
• Toss the pears in the oil and char over open flames, rinse in cold water.
Candied walnuts
250g castor sugar
1T glucose
500ml water
300g walnuts
• Bring the water, glucose and water to a boil.
• Add the nuts and simmer for 1 hour.
• Strain and deep fry until crispy.
Acorn Frangipane
1000g castor sugar
1000g butter
950g ground almonds
50g acorn flour
40g flour
16 eggs
• Cream the eggs and butter.
• Add the eggs one by one.
• Fold in the almonds and flours.
• Rest for 2 hours and bake at 180C.
Fennel Sabayon
30g castor sugar
6 egg yolks
100ml fennel juice
300g cream
• Place the sugar, egg yolks and fennel juice in a bowl and whisk over a bain marie until sabayon.
• Whip the cream and fold into the sabayon.
• Refrigerate.
