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Poached Pears with Black Truffle (Tuber melanosporum)

Preparation: 25 minutes · Cooking: approximately 25–30 minutes · Resting: 2 hours · Serves: 4

A refined dessert where the sweetness of pears meets the delicate, deep aromas of Périgord black truffle, whose subtle fragrance, with woody and slightly earthy notes, pairs beautifully with the fruit and the creamy richness of crème anglaise.

In this recipe, pears poached in a delicate vanilla-and-honey syrup are served with a crème anglaise infused with fresh black truffle (Tuber melanosporum). An original and elegant combination, ideal for ending a celebratory meal.

Ingredients

For the poached pears:

• 4 Williams or Conference pears, ripe but firm

• 750 ml water

• 60 g cane sugar

• 1 tablespoon mild honey (acacia or wildflower)

• ½ vanilla bean

• Juice of ½ lemon
  
  

For the truffled crème anglaise:

• 200 ml whole milk

• 100 ml whipping cream (30% fat)

• 3 egg yolks

• 45 g sugar

• 1 fresh truffle (Tuber melanosporum), weighing 15–20 g

Method

1. Prepare the pears

Carefully peel the pears, leaving the stems on for an elegant presentation. Trim a little from the base of each pear so it can stand upright when plated, and remove the core from the bottom using a spoon.

In a tall saucepan, bring the water to a simmer with the sugar, honey, lemon juice and the vanilla bean, split lengthwise and scraped.

Gently lower the pears into the syrup and poach over low heat for 15–20 minutes, depending on their size and ripeness. They should be tender when pierced with the tip of a knife while still holding their shape.

Remove the saucepan from the heat and let the pears cool in the poaching syrup.

2. Prepare the crème anglaise

In a mixing bowl, whisk the egg yolks with the sugar until the mixture is slightly pale.

Heat the milk and cream in a saucepan over medium heat, without letting them boil.

Gradually pour the hot liquid in a thin stream over the egg yolks, whisking continuously.

Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a spatula, until the custard coats the back of a spoon. The ideal temperature is between 82°C and 84°C.

Remove it from the heat immediately, pour it into a clean container and cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Cool quickly, then refrigerate.

3. Infuse the crème anglaise with black truffle

If necessary, gently brush the fresh black truffle under a trickle of cold water, then pat it dry. Finely grate two-thirds of the truffle and stir it gently into the crème anglaise once it has cooled.

Cover and refrigerate for at least two hours to allow the truffle’s aromatic compounds to infuse the custard.

Keep the remaining truffle in the refrigerator in an airtight container, wrapped in paper towel, until ready to plate.

4. Plate and serve

Divide the well-chilled crème anglaise among four shallow bowls.

Carefully drain the pears. Serve them warm, after gently reheating them in their syrup, or at room temperature. Place one pear in the centre of each bowl, then drizzle with a spoonful of the poaching syrup, reduced if desired, to give the pear a glossy finish.

Using a truffle slicer, cut the remaining fresh truffle into thin shavings and arrange them over the dessert just before serving.

Our Tip

Choose a perfectly ripe Périgord black truffle (Tuber melanosporum), whose aromatic complexity will enhance the fruit’s tender texture.

This surprising dessert reveals a lesser-known side of the Périgord truffle: its ability to bring remarkable depth and balance to sweet dishes.