Poached Pear in Saffron Broth Cinnamon - With Marinated Berries -Balsamic and Coconut Ice-Cream

​​​​​​​Description
The
Poached Pear in Saffron Broth Cinnamon is a delicious and refreshing dessert
which can be tried out by avid foodies with a penchant for sweet and zesty
flavours. It can be indulged in at exclusive restaurants by hotels such as Berjaya Times Square Hotel  or easily made in the warm comfort of your kitchen. Read
onto find out how.
Ingredients 
2
nos of a pear
0.01g
of Saffron (flower or powder)
1
nos of Lemon juice
1
nos Orange juice
30
gm of Cinnamon stick
50
gm of Sugar
151
ml of Balsamic                                          
40
gm of Strawberry
40
gm of Raspberry
40
gm of Blackberry
40
gm of Gooseberry
30
gm of Coconut Flesh                                  
2
scoops of Coconut ice -cream
Method of Preparation 
1.     Peel the pear and remove the skins.
2.     Combine water, sugar, saffron, orange and lemon juice
in a pot and bring to boil.
3.     Cut the pear into halves and add to the pot along with
the Cinnamon sticks and allow to simmer for 40 minutes.
4.     Remove the mixture from the pot and allow to cool.
5.     Add the berries and the marinated balsamic glaze into
a vacuum plastic bag and sous -vide for
20 minutes.
6.     Remove the ingredients from the plastic bag and
strain.
7.     Cook with Olive oil over medium heat and add the
remaining juice from the berries.
8.     Add a scoop of ice-cream on top of the cooked berries
and poached pear and then garnish with
Coconut flesh.