Inspired by Jeremy Charles’ 2019 book Wildness, An Ode to Newfoundland and Labrador

2 ripe pears, preferably Bartlett

1 gram fleur de sel

20 grams granulated sugar

300 grams heavy cream

1.     Pre-heat oven to 475°F. Line a quarter sheet tray with parchment.

2.     Peel, half, and core the pears. Cut into 1/2” cubes. Place pear cubes on the lined sheet pan.  Sprinkle the pears evenly with the fleur de sel and granulated sugar.

3.     Roast the pears for 15 minutes, remove from the oven, and stir together with a heat-resistant spatula. Pour the heavy cream over the pears, then roast for 5 additional minutes.

4.     Remove from oven, cool completely, and strain the cream from the pears.  Reserve the roast pears for plating.

5.     Whip the cold pear cream to medium-stiff peaks on a mixer with the whisk attachment when ready to serve. Form into quenelles with a spoon to plate.