Caramelized roasted pears, fragrant vanilla, and flaky pâte feuilletée come together in this elegant dessert, layering delicate sweetness with buttery crispness.

Instructions

Serves 4-6

Prep time: 2-4 hours

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Jordan Cabernet Roasting Liquid

Reduce wine and sugar by half to 1 cup. Off heat, infuse zest and spices for 15 minutes in the wine reduction. Strain, add orange juice and bring to a simmer.

In a heat resistant container, pour wine reduction over pears. Stir gently to distribute and cover with foil.

Bake at 350 degrees Fahrenheit, about 16 minutes, depending on ripeness of fruit. Reserve extra liquid for sauce.

Vanilla Semifreddo

Over a double boiler, in a bowl, cook milk, vanilla bean, sugar and egg yolks to 181 degrees Fahrenheit, stirring constantly.

When the custard is ready add the bloomed gelatin. Stir until gelatin is completely melted. Strain through a chinois. Cover custard with plastic wrap touching the top and refrigerate.

When custard is cool, whisk cream to soft peaks. Fold cream into custard a third at a time. Pour into prepared molds and freeze overnight.

The following day, unmold and store in the freezer.

Pate Feuilletée

Use purchased puff pastry. Roll the dough to about 2mm thick. Rest for 20 minutes in the refrigerator.

Cut into desired shape, brush with egg wash and sprinkle with sugar.

Bake at 350 degrees Fahrenheit for 12 minutes or until golden.