PEAR BUREAU NORTHWEST HONORS MIAMI CHEF HEDY GOLDSMITH FOR REFRESHING PEAR GRANITA DESSERT

 

Editor’s note: High resolution images of chefs and pear recipes are available upon request.

PORTLAND, Ore. and MIAMI – December 1, 2009 – Whether embracing the heat of Miami or experiencing cooling temperatures elsewhere, a new Pear and Cardamom Granita with Pistachio Pomegranate Biscotti recipe hailing from Florida makes a festive and refreshing holiday dessert. The icy creation was crafted by Hedy Goldsmith, executive pastry chef of Michael’s Genuine Food and Drink, Miami. Goldsmith is being honored by Pear Bureau Northwest as its December “Pear Panache” chef of the month.

Pear Panache is a chef recognition program designed to spotlight the nation’s top chefs and bartenders for their creative work with pears. Each year, seven culinary experts are chosen from hundreds of recipe entries and featured on www.pearpanache.com.

“Chef Goldsmith’s granita is a showstopper,” said Kevin Moffitt, president and CEO of Pear Bureau Northwest. “It is light and delicate, yet flush with flavors. The unique flavor profile of the Comice pear truly shines and pairs perfectly with the cardamom spice.” 

The Pear and Cardamom Granita with Pistachio Pomegranate Biscotti specifically calls for Comice pears, a variety recognized by its full round body and green skin that oftentimes features a red blush. Its creamy white flesh is custard-like in texture, with abundant sweetness and juice when ripe. Nicknamed the “Christmas Pear,” the Comice variety is a popular addition to festive fruit gift baskets. It is in season from September through March.

“Pears work well in a number of desserts because there are so many different varieties with unique flavors,” says Goldsmith. “Comice pears work particularly well in the granita because they are so sweet. They really compliment all the other flavors without being overwhelmed.”

Recognized across the country for her mastery of seasonal ingredients and balanced flavors, Goldsmith specializes in creative desserts. Her edible art has been recognized by the New York Times, Food & Wine, Food Network’s “Iron Chef” and in a number of cookbooks.

Pear and Cardamom Granita with Pistachio Pomegranate Biscotti

Makes 1 quart granita and 2 dozen biscotti

Granita

1 1/2     pounds (about 3) ripe Comice pears

8          cardamom pods, toasted and crushed

1          cup water

1          cup granulated sugar

1          vanilla bean, split and scraped

1/2        teaspoon salt

1          lemon, juiced

Biscotti

1          cup + 2 tablespoons granulated sugar

2          lemons

1 1/2     cups all purpose flour

1          teaspoon baking powder

1/4        teaspoon salt

1 1/2     cups pistachios, coarsely chopped

2          eggs

1          egg yolk

1          teaspoon vanilla

1/4        teaspoon almond extract

Garnish

Pomegranate seeds

Fresh herbs, like mint, basil or lemon verbena

 

Peel, core and dice the pears into 1-inch cubes.

Lightly toast the cardamom pods in a small sauté pan over medium low heat until they smell slightly toasty, about 2 minutes. Cool and lightly crush the outer shells.

Put the water and sugar in a saucepan with the cardamom pods, vanilla bean seeds and pod and salt. Bring the mixture to a boil and remove from heat. Allow the syrup to sit and infuse at least 30 minute or longer, if possible.

Strain the syrup into a small saucepan, add the pears and lemon juice and simmer for 10 to 12 minutes, until soft and translucent. Remove pan from the heat and let the pears cool in the syrup. 

When cool, puree the pears and syrup in a blender. Pour the puree into a large bowl, add 3 cups of water, stir well and allow the mixture to sit overnight in the refrigerator.

Strain the mixture through a fine mesh strainer into a shallow pan, about 9- by 13-inches. Freeze 30 to 45 minutes then use a fork to scrape the ice crystals that have formed around the edges of the pan into the middle. Repeat this step every 30 minutes or so until the mixture resembles shaved ice. It should take a few hours, scraping about four times. 

Cover with foil until ready to serve.

Make the biscotti between scrapings. Preheat the oven to 325 degrees.

Place the sugar in the bowl of an electric mixer or a medium size mixing bowl. Zest the 2 lemons into the sugar. Use your fingers to rub the zest with the sugar; this brings out the citrus oil and coats the sugar.

Add the flour, baking powder, salt and pistachios to the bowl. Mix to incorporate using the paddle attachment on the mixer, or your hands. Whisk together the eggs, yolk, vanilla and almond extract. Add to the dry ingredients and mix on low speed or continue mixing with your hands. The mixture will seem dry at first but eventually comes together. When that happens, remove dough from the bowl and form it into a 12-inch by 2 1/2-inch wide log on a piece of parchment paper.

Place the biscotti log on a baking sheet and bake for 30 minutes total, rotating the pan after 15 minutes. It will spread considerably. Remove the pan from the oven and reduce the temperature to 250 degrees.

Once the log has cooled, use a serrated knife to slice it on a slight angle or, for longer biscotti, on a greater angle. Place the slices back on the baking sheet and return to the oven for 20 minutes. Rotate the pan after 10 minutes. The second time in the oven dries the cookies for crunch. Cool to room temperature before storing in an airtight container.

To serve, scrape several spoonfuls of granita into a chilled martini or wine glass and sprinkle with pomegranate seeds. Top with several more spoonfuls of granita and top additional pomegranate seeds and fresh herb leaves. Serve biscotti on the side.

 

About Pear Bureau Northwest and USA Pears

Pear Bureau Northwest is the non-profit marketing organization established in 1931 to promote the fresh USA Pears grown in Washington and Oregon. Together, these two states represent 1,600 growers and 84 percent of the nation’s fresh pear production. The Bureau also develops national and international markets for Northwest pear distribution. For more information, including fresh pear recipes, nutrition facts, and short films featuring Washington and Oregon pear growers, visit www.usapears.org.

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Media Contact: Cristie Mather, Communications Manager, Pear Bureau Northwest

cmather@usapears.com, 503.652.9720