The delicate pear has fine translucent white pulp and a delicate aroma that lends itself to classic fine pastries and sauces. Our Pear puree is perfectly balanced in sweetness with a fine pear concentrate added to enhance its subtle but delicious flavor notes. The easy recipes we offer here include a light pear sorbet, an incredible salad dressing, and a wonderful Bavarian vanilla pear and chocolate truffle.

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Featured Recipe

Pear Parfait with Fizzy Meringue and Concord Grape Sorbet

Source: Pastry Chef Vera Tong of Buddakan – New York, NY

Pate a bombe:
    • 225 g. egg yolks
    • 150 g. sugar
    • 2 sheets gelatin, bloomed

1. Place the sugar in a pot and add enough water to create a quicksand consistency. Place the yolks in the bowl of a Hobart stand mixer and whip until light and frothy. While whipping, cook the syrup over medium-high heat to 248°F and add the gelatin. Continue whipping eggs and quickly stream in the hot syrup. Continue whipping until the pate a bombe is cool and fluffy, about 5 minutes.

Pear parfait:
    • 400 g. heavy cream
    • 375 g. The Perfect Purée Pear Puree,  thawed
    • 2 tbsp. Poire Williams
    • 3/4 tsp. citric acid

1. Whip the cream to soft peaks. Combine the purée, liquor, and citric acid. Fold the pear puree into the Pate a Bombe, then fold in the whipped cream. Place in molds and refrigerate to set.

Fizzy Meringue:
    • citric acid
    • lemon juice
    • gelatin, bloomed
    • whites
    • sugar

1. Warm the lemon juice and add citric acid and gelatin to dissolve. Fill a siphon with the liquid and charge with three NO2 cartridges.

Concord Grape Sorbet:
    • 8 cups concord grapes
    • water, enough to cover grapes
    • 2 cups sugar
    • 6 g. PreGel ice cream stabilizer

1. Place the grapes, water and sugar to a simmer. Whisk in the stabilizer. Process in a Waring food processer and strain. Freeze in the Bravo ice cream machine according to the manufacturer’s instructions.

To Assemble and Serve:
Place the Pear Parfait on a plate and siphon some of the Fizzy Meringue around the parfait. Quenelle the Concord Grape Sorbet near the parfait.
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