Pear Paste

• Pear flesh from burnt pears
• Poaching liquid from burnt pears
• 12 g (½</

Put the pear flesh in the saucepan of poaching liquid and simmer over low heat until soft. Set aside to cool. Add the agar agar and heat to 80°C (176°F). Place in the fridge until cold and set, and then purée until very smooth. Add the crushed pepper berries.