Poires Félicia

Ingredients

Equipment Needed

• •18 cm (7-inch) savarin or ring mould holding about 3 cups (720 ml)
• •2-quart narrow saucepan
• •Parchment paper cut into a cartouche
• •Electric mixer or balloon whisk
• •Thin flexible spatula and chilled serving platter

Instructions

1. 1

   Make the vanilla syrup

   Combine the water, sugar, vanilla seeds, and pod in a narrow saucepan. Bring slowly to a simmer, stirring only until the sugar dissolves, then cook for 3 minutes so the vanilla opens into the syrup. Pour half into a heatproof bowl and reserve it for the small pears; leave the remaining syrup in the saucepan.

2. 2

   Poach the Williams pears

   Lower the Williams pear quarters into the clear vanilla syrup and cover them with a parchment cartouche so the exposed surfaces do not darken. Hold the syrup at the barest tremble for 8 to 12 minutes, turning the quarters once, until a knife enters with slight resistance. Lift them into a shallow bowl, strain their syrup over them, and cool before chilling for at least 2 hours. If they begin to soften at the edges, take them out immediately. They will finish tenderizing as they cool, and an intact quarter matters more than another minute in the pan.

   Poaching time follows ripeness, not the clock. The quarters must remain firm enough to hold their shape beneath the Chantilly.
3. 3

   Colour the small pears

   Return the reserved vanilla syrup to the saucepan and tint it with one drop of red colouring, adding the second only if needed. You want a clear rose pink, not crimson. Add the small pear halves, cover with the cartouche, and poach at a bare tremble for 10 to 15 minutes, until tender but intact. Cool them in their pink syrup, then chill separately from the Williams pears. If the colour becomes too strong, dilute the syrup immediately with a small ladleful of the clear pear syrup. Ça se rattrape.

4. 4

   Unmould the cold border

   Drain both sets of pears separately for 20 minutes and blot their cut surfaces gently. Chill the serving platter. Dip the outside of the mould holding the Crème à la Viennoise, Moulée (No. 2641) in warm water for 5 seconds, dry it, place the cold platter over it, and invert in one confident movement. If the custard clings, do not shake it. Dip for another 3 seconds and try again. If an edge begins to soften, leave the mould over the custard and return the whole platter to the refrigerator for 20 minutes. It can be rescued, but only with cold.

   Turn the border out cold or it will not stand. This is the one instruction that governs the entire dessert.
5. 5

   Whip the Chantilly

   Reserve 2 tablespoons of the cold cream, then whip the remainder with the icing sugar and vanilla until it forms firm but supple peaks. The Chantilly must hold a generous spoonful without looking dry. If it turns grainy, stop the machine and fold in the reserved cream a teaspoon at a time until smooth again. Do not beat past the rescue.

6. 6

   Build the Félicia

   Nestle the drained Williams pear quarters inside the custard border, curved sides outward, building a low mound in the centre. Heap the vanilla Chantilly over them in a generous pyramid, using the back of a spoon to lift broad, soft folds. Sprinkle the surface with the red, coarsely crushed Pralin (No. 2352), then arrange the pink pear halves closely around the outside of the custard ring, cut sides down so they sit steadily. Serve at once while every part is cold and distinct. À table!

Chef Tips

• •Williams pears are sold as Bartlett pears in many American markets. Choose fruit that smells faintly floral at the stem but still feels firm around the middle; fully soft pears collapse in syrup.
• •A shallow 18 cm savarin mould gives the proper border and releases more safely than a deep decorative Bundt mould. Chill both the mould and serving platter thoroughly before turning the custard out.
• •Keep the Pralin (No. 2352) in small, irregular pebbles rather than reducing it to dust. The pieces should give the spoon a crisp almond-caramel bite; powder dissolves against the Chantilly.
• •Serve with a small glass of demi-sec Vouvray or Champagne demi-sec. Keep the dessert cold until service, and return leftovers to the refrigerator within 2 hours.

Advance Preparation

• •Prepare the Crème à la Viennoise, Moulée (No. 2641) through its own entry a day ahead and leave it covered in its mould until assembly. The times above begin with this referenced component fully prepared and cold.
• •Both sets of pears can be poached a day ahead. Refrigerate them submerged in their separate syrups, then drain for 20 minutes before arranging.
• •Crush the Pralin (No. 2352) ahead and keep it airtight in a dry cupboard. Whip the Chantilly and assemble the dessert as close to serving as possible so the praline stays crisp.

Frequently Asked Questions

Nutrition Information

1 serving (about 370g)