Wine suggestion
Delicate, slightly sweet white wines:
Moscato 1999, Paolo Sarocco (Piemonte)
Vin de Bugey "Cerdon" 1999, Renardat-Fachet (Southeastern France)

Yield: 4 servings

  • 4 Asian Pears (1 per person)
  • Honey
Licorice Ice Cream
  • 14 ounces milk
  • 10.5 ounces heavy cream
  • 4 ounces sugar
  • 5 grams licorice candy
  • 6 yolks
Sableuse cake
  • 6 yolks
  • 5 ounces sugar
  • 5 ounces melted butter
  • 1.5 ounces corn starch
  • 1.5 ounces all-purpose flour

Cut the Asian pears into quarters and roast them until brown in butter. Add enough honey to coat segments. Set aside.

In a saucepan, bring to boil, milk, heavy cream, sugar, licorice candy. Transfer mixture to a large bowl set in ice and egg yolks. Whisk for 2 to 3 minutes until mixture cools. When cooled, strain mixture into a chinacup or chinois. Pour mixture into ice cream maker process.

In mixing bowl, whip the yolks and the sugar for 30 minutes. Melt butter and set aside. Add flour and cornstarch to yolk and sugar mixture. Slowly add melted butter. Bake the mixture in a greased square cake pan covered with aluminum foil for 50 minutes at 325°F. Transfer to a baking sheet lined with wax paper and wrap with plastic wrap until cooled.

Melt 10.5 ounces sugar and 3.5 ounces water in a saucepan until caramelized. Deglaze with water and add 1 cinnamon stick. Set aside.

Slice sableuse cake into 1/4" wide 2" long strips.

On the plate, arrange 4 pear segments in a fan-like pattern on one side. Pour enough caramelized sugar into center of plate to coat. Arrange 4 strips of sableuse cake facing the pear segments in matching fan-like pattern. Place 1 scoop of ice cream in center over caramelized mixture. Decorate ice cream with cinnamon stick and mint.