Pear Balls and Pear Purée


  • 6 beurre bosc pears, unpeeled
  • 1 quantity saffron poaching liquid


Using a 1.5 cm ( inch) melon baller (Parisienne cutter), cut out balls from each pear, avoiding the core. You will need 30 balls. Cut the remaining pear into quarters, discarding the cores. Place the balls in the saffron poaching liquid, bring to a simmer and cook for 2–3 minutes or until tender. Using a slotted spoon, remove the balls and set aside to cool.

Add the pear off-cuts to the liquid and cook for 15 minutes or until very tender. Strain, reserving the liquid and pear. Transfer the pear to a blender and blend until smooth, adding a little of the reserved liquid to thin, if necessary. Pass through a fine sieve. Place in a piping bag fitted with a 5 mm (¼ inch) plain nozzle and set aside.

These can be made 1 day in advance and refrigerated.