Saffron-Poached Pears with Burnt Honey Cream and Liquid Puff Pastry


Preparation info

  • Difficulty


  • Serves


Appears in


By Brent Savage

Published 2010

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To Assemble

Place the liquid puff pastry on top of the burnt honey cream and honey jelly in the tray. Gently press down to stick together. Refrigerate for 1 hour or freeze for 30 minutes or until set. Remove from the fridge, invert onto a board and, using a hot knife, cut into 6 equal portions. Refrigerate until ready to serve.


Place the burnt honey cream and liquid puff pastry onto 6 plates. Pipe large dots of pear purée next to it and arrange 5 pear balls in between.

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