3.11.16 Poached Pear and Cremant Tartine - WFSB 3 Connecticut

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3.11.16 Poached Pear and Cremant Tartine

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This recipe is broken down into the three main components for easy use.

Please follow the stages as they are laid out in the document as their progression is crucial to

the successful execution.

Once all stages are executed the assembly is as follows :

Slice the cooled poached pears into desired wedges, or dices. Squeeze soften whipped goat

cheese onto cookies to form an even half inch layer. Garnish with pears and sprinkle with

finishing salt and extra virgin olive oil.

These can be served as an appetizer or a component in a dressed green salad.

Bon App!


egg yolks 5.6 oz

sugar 11.3 oz

butter 11.3 oz

flour 14 oz

baking powder 1 oz

toasted crushed peppercorn 0.24 oz


Mix on high, egg yolks and sugar in a standing mixer with paddle attachment until creamed (3


Turn off mixer and add flour, baking powder, and peppercorns, turn back on mixer and begin to

mix until well incorporated.

Add in small amounts the tempered butter to the mixture and continue to mix on medium high

until fluffy.

Transfer to a piping bag and on a silicon baking sheet tray, push small (3 inch) round portions

onto, evenly spaced and 3 inches from each other.

Let “cookies” set in freezer for 10 minutes then bake immediately at 325F for 8-10 minutes

Let cool and remove from tray to hold for assembly.


bartlett pear (peeled and cored) 4 each

red wine 1 liter

port wine 300 ml

sugar 1.78 oz

cloves 0.18 oz

cinnamon stick 1 each

star anise 0.18 oz

bay leaf 1 each

cheese cloth


Place red wine, port and sugar in large heavy gauge stainless steel lined sauce pot and place

on medium heat

Place all spices in a cheese cloth and tie up with butchers twine to make a sachet. add to

heating wine.

once wine had come to a simmer, add pears and cover half way with lid.

let poach on low heat for 30 - 40 minutes or until pears are soft.

remove pears from liquid and let cool, strain liquid and reserve for future use.


Goat cheese( Vermont) 16 oz

Olive oil 0.70 oz


In a standing mixer, place cheese and oil in bowl. With paddle attachment, whip on high until

creamy, Transfer to a pastry bag for assembly.

*You can convert ounces to teaspoons or tablespoons.  You can also convert ounces to grams and use a scale to measure ingredients.