Golden Chai Poached Pear With A Golden Paste Glaze

Recipe realized by Alice Pagès @alicepages

La Main Noir Products : Wild Sticky Chai, Black Paste

For 2 people

Preparation time – 45 minutes (not including soaking of cashews and buckwheat)

Ingredients

Black Crumble

• 30g almond powder
• 15g of rolled oats
• 50g Black Paste
• 15g of maple or agave syrup
• 20g of melted coconut oil
• pinch of fleur de sel

Buckwheat and coffee cream

• 60g of dried buckwheat
• 20g of raw cashews
• Half à ripe banana
• 20g of thick coconut cream
• 1 teaspoon of agave or maple syrup
• 1 teaspoon of ground coffee
• ¼ teaspoon of cinnamon powder
• Pinch of fleur de sel

Date, Cider and chai caramel

• 3 large dates (without the pip)
• 80g of thick coconut cream
• 45ml of water
• 1 heaped teaspoon of Wild Sticky Chai
• 1 teaspoon of vanilla
• 1 teaspoon of cidre
• Pinch of fleur de sel

Poached Pear

• 1 pear
• 250ml of water
• 30g agave or maple syrup
• 1 heaped soup soon of Wild Sticky Chai
• Zest of half an orange

Other garnish

• A handful Roasted hazelnuts
• Half à passionfruit

Method

Black Crumble

1. Preheat your oven to 170 degrees
2. In à bowl, mix the almond powder, oats and then pour the melted coconut oil, syrup and fleur de sel – Mix together with à spatula
3. Add the Black Paste and work it all together with your hands until a non sticky crumble texture and à black colour
4. Spread out over à tray and cook in the oven for 8 minutes, then let cool down

Buckwheat Coffee Cream

1. At least 4 hours before, soak the cashews and buckwheat in à large volume of water – Then rinse and dry
2. Add the dried buckwheat and cashews in à blender and add all the other ingredients. Mix at à high speed until it has à smooth and creamy consistency, put aside.

Date and Chai Caramel

1. Add the coconut cream, water and Chai in à pot – bring to à light boil and let infuse 4 minutes
2. Filter the mixture and place the liquid in à blender
3. Add the dates, cidre vinegar, vanilla and fleur de sel
4. Mix at à high speed until you have à smooth and cream consistency, put aside

Poached Pear

1. Add water, sticky chai and maple syrup in à casserole, bring to à boil and let infuse for 5 minutes
2. Meanwhile, peal the pear and cut it in 4 (taking out the seeds)
3. Add the pear to the poaching liquid and let cook for roughly 10-15 minutes and à very low simmer
4. Once the pear is tender, taking it out and let cool

Dressing the Plate

1. Spread à few spoons of the buckwheat cream on the base of the plate, then add à handful of crumble as à bed
2. Add 2 pieces of pear on top of the crumble and pour over some of the caramel on the pear
3. Add some roasted hazelnut and passion fruit