Bob Jones High School Takes Top Honors in Iron Chef-like Challenge

Poached Pear with Banana Brulee, raspberry coulis, and A mint whipped cream

Poached Pear with Banana Brulee

Photo Courtesy of Bob Jones High School

½ cup Red wine Combine liquid and spice and
¼ cup Water Bring up to 180 degrees. Submerge
1/4 cup Sugar ½ a pear in liquid. Cook until
¼ t. Vanilla Tender. Then shock.
¼ t. Coriander
1 ea Pear

Coulis:

½ pint Raspberry; Mash up raspberry and add water
¼ cup Water And sugar and cook until syrup.
¼ cup. Sugar; Then strain
½ t Lemon juice; Add lemon juice in sauce

Whipped Cream:

½ cup Heavy Cream; Whip cream to medium stiff peaks
1/8 cup Water; Simmer water sugar and mint then
1/8 cup Sugar; Strain and cool. Fold in simple
5 leaves Mint; Syrup in to whipped cream

Banana:

1 ea Banana; cut banana into 8th- in strips and in half; then caramelize sugar on top.
¼ cup Sugar

Garnish:

Mint leaf

Yields: 1 serving

Bob Jones High School Culinary Arts & Hospitality Academy
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