Cognac & Pear Brulée

Justin Taylor’s Cognac & Pear Brulée. Dan Toulgoet photo

• 1.5 oz. Remy Martin VS Cognac
• 0.5 oz Bénédictine liqueur
• 1 oz freshly squeezed lemon juice
• 0.75 oz pasteurized liquid egg white
• 1 oz caramelized pear purée (see note)
• 2 dashes Angostura bitters
• 1 tsp cinnamon sugar

Place all the ingredients minus the cinnamon sugar in a cocktail shaker. Dry shake (without ice) for 10 to 15 seconds. Add ice and shake vigorously for 10 to 15 seconds. Double-strain cocktail into a chilled coupe glass. Sprinkle the top of the cocktail with the cinnamon sugar. Use a small hand-held torch to lightly brûlée the cocktail. If you like, garnish with a dehydrated pear chip (see note). Serves 1.

NOTE: To make the dehydrated pear chips, slice pears (any variety) about a quarter-inch thick using a sharp knife or mandolin, and remove seeds. Lay them on a baking sheet lined with parchment paper and heavily dust both sides with icing sugar. Place in an oven preheated to 250°F and dry for 1.5 to 2 hours. Cool and store in an air-tight container.


Caramelized Pear Purée

• ¼ cup butter
• 4 Bosc pears, quartered and cored
• ½ cup brown sugar
• 1 oz VS Cognac
• Pinch each of ground cinnamon, ginger and nutmeg

In a saucepan melt the butter over medium-high heat. Add pears, flesh side down. Cook for about 5 minutes, turning halfway through, until both sides are golden. Add sugar and cook until sugar dissolves.

Add Cognac and continue to cook until the pears are caramelized to a dark brown colour, another 5 minutes or so. Remove from heat and add spices. Cool slightly, then place in a blender and process until smooth.

Pour any unused purée into ice cube trays and freeze. Store purée cubes in an airtight container in the freezer to use as needed. Makes about 2 cups.

—by Justin Taylor

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