The Braised Pears

2ea		Bosh Pears - Peeled, cut into half, lengthwise and remove core
3tbl		Sugar
½		Vanilla Bean
6oz		Taylor Port Wine
2oz		Unsalted Butter

Using an 8-inch sauté pan, melt the butter and place the pear haves, flat side down in the pan. Dust the pears with the sugar, remove the seeds from the vanilla bean and add to the pears. With the pan-removed form the stove add ½ of the port wine and place back onto the stove. Be Careful the port wine will flame up, reduce the port wine to almost dry.
Add the remaining port wine as you place the pears in the oven at 350 degrees until the pears become tender and caramelized. Add a little port during the braising process so the pears will not burn. When done keep the braised pears and pan sauce in a warm place until needed.

The Almond Tort

9oz		Almonds slices, slightly browned in the oven
9oz		Butter, cut into cubes
9oz		Sugar
3oz		Flour
6ea		Eggs, Large
3ea		Bosh Pears, diced small

In a Food Processor place the almonds, butter, sugar and flour. Mix well while adding the eggs slowly one-at-a-time. Scrap sides of bowl down and continue to processes until smooth. Butter and dust with sugar a 10-inch cake pan with parchment paper on the bottom to prevent sticking. Layer the bottom of the pan with the diced pears, pour almond mixer on top, spread out, remove air bubbles and bake at 350 degrees until a toothpick comes out clean.

Using a 3-inch ring mole, punch out 4 torts and set aside.


Jay Lovell  – Chef de Cuisine                              

The Port Wine Sauce

1bottel		Taylor Port wine
3oz		Sugar
½		Vanilla Bean, scrape out seeds, add all to the pot

Reduce the port wine down to about 4oz, careful not to burn. Whip in 1 tbl. cornstarch slurry to thicken for napa texture. If to thick, add a little water for the right texture. Set aside.         

The Set up

1ea		Braised Pear Half
1ea		Almond tort, dust heavily with powder sugar
1ea		2oz scoop of Tahitian Vanilla Gelato

   
Arrange these three items in the center of each plate, a spoon full of Port Wine Sauce and a spoon full of the pan sauce on the plate. Dust with powder sugar.     



Jay Lovell  – Chef de Cuisine