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Riesling-Poached Pears with Pear Granite

Chef Laurent Gras Recipes

Riesling-Poached Pears with Pear Granite

Alta Editions

Strong floral notes from the pears and the Riesling blend nicely with the natural flavor of honey and the fragrance of lemon. The pear granite brings out some of the natural flavors of the pear, and the ricotta adds a contrasting creaminess to the dish.
— Laurent Gras

This Provence-inspired Riesling-Poached Pears with Pear Granite recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

4 servings   |   Prep Time: 30 minutes   |   Cooking Time: 45 minutes



For the Pear Granite

  • 1 ¼ cups (300 ml) water
  • ⅓ cup (40 g) sugar
  • ½ pound (200 g) ripe pears—Anjou, Bartlett, or Comice—peeled and diced into small cubes
  • 3 tablespoons (40 ml) Poire William, Kirsch, or Grappa

For the Poached Pears

  • 4 ripe pears, such as Anjou, Bartlett, or Comice
  • 1 bottle (750 ml) sweet Riesling
  • 1 cup (250 ml) water
  • ½ cup (150 g) honey
  • 2 slices lemon

For the Ricotta

  • 1 cup (120 g) fresh ricotta
  • Extra-virgin olive oil
  • Fleur de sel


For the Pear Granite

  1. Combine the water and sugar in a small saucepan and bring to a simmer over medium heat. Add the pears and simmer for 15 minutes, or until soft. Let cool down to room temperature and blend to make a light purée. Add the alcohol and transfer to a container so that the purée is about 1 inch (2.5 cm) deep. Place in the freezer. Every 30 minutes or so, scrape the mixture with a fork to form crystals, until completely frozen. This can take 4 to 5 hours, depending on the temperature of your freezer.

For the Poached Pears

  1. Cut a piece of parchment paper into a circle with a 1-inch (2.5 cm) hole in the center so that it fits inside a medium saucepan. With a vegetable peeler, carefully peel the pears, keeping the stem intact and maintaining the shape of the fruit. Slice off a small piece of the bottom so the pears will stand up when they are served. Place the pears, Riesling, water, honey, and lemon in the saucepan. Set over medium heat, lay the parchment circle on top, and bring up to a simmer. If sugar begins to collect and caramelize on the side of the pot, remove it with a brush dipped in cold water. Cook until the pears are fully cooked and feel soft. Depending on the quality, this can take anywhere from 20 to 40 minutes. Taste the poaching liquid. If the pears are cooked, but the liquid is insipid or out of balance, remove the pears and reduce the poaching liquid over medium heat until most of the alcohol has evaporated and the level of sweetness seems right to your personal taste. Place the pears in the serving bowl , pour over the poaching liquid, and let cool completely. Refrigerate.

For the Ricotta

  1. Shape the ricotta into quenelles using 2 soup spoons and season with a drop of olive oil and a touch of fleur de sel.

To Assemble the Dish

Place the pear with some of the poaching liquid into a large glass atop a plate. Spread the granite around the glass and serve the ricotta in a small bowl on the side..

Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.
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