Smoked Pear with Wasabi and Black Salt
Chef Morou of Farrah Olivia – Alexandria, VA
Adapted by
February 2007
Smoked Pear with Wasabi and Black Salt

Yield: 24 Servings


    Smoked Pears:
  • 2 cups sugar
  • 2 cups water
  • 1 cup fresh ginger, chopped
  • 2 vanilla beans, split and scraped
  • 4 pears, cut into ¼-inch by ¼-inch by 2 inch pieces

    To Assemble and Serve:
  • Wasabi, grated
  • Black salt

For the Smoked Pears:
Combine sugar, water, ginger and vanilla beans in a sauce pan and bring to a boil for one minute. Remove from the heat and let steep for 20 minutes. Strain the vanilla bean pods and ginger from the mixture, then bring the syrup back to a boil, add the pears, and reduce the heat. Simmer for approximately 8 minutes or until the pears become soft, then remove them from the syrup to cool.

Place a 1-inch cube of Applewood in a half hotel pan. Light the piece of wood with a match and let it burn for about a minute, then blow the flame out and let the smoke rise. Place the pears in a half perforated hotel pan and cover with plastic wrap, then place this pan above the pan containing the Applewood. Allow the pears to smoke for about 10 minutes, then remove from the pan and chill.

To Assemble and Serve:
To serve, put a skewer through a piece of pear and garnish the top with freshly grated wasabi and black salt.



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