This is a dessert I instantly fell in love with the second I saw it. The colors, textures, and flavors all were right up my alley. A simple poached pear infused with blood orange and aromatics, crispy kataifi dough, and ashta cream on top. I would argue this is the most elegant dessert out there.
Serves: 2
Time: 45 minutes
Ingredients
2 cup Blood Orange Juice
1 Cinnamon Stick
2 Star Anise
1 tbsp Orange Zest
1 Bosc Pears
1 cup Kataifi Dough
2 tbsp Unsalted Butter
1 Can Ashta
1 tbsp Cornstarch
0.5 cup Granulated Sugar
Instructions
Start by juicing 6-8 blood oranges until you have between 1-2 cups of juice. If you have less than 2 cups, fill with water until you reach two cups of liquid. Zest some of the orange peel as well. Then peel the pear leaving the stem in tact.
Pour the juice into a medium sauce pan and add the cinnamon stick, star anise, and orange zest. Bring to a very light simmer. Place the pear in the simmering juice. Simmer for 20-30 minutes spooning the juice over the pears. Then remove and allow them time to cool. Add a cornstarch slurry and granulated sugar tp the juice and continue to simmer the juice for another 5 minutes so it reduces and thickens.
Take 1 cup of thawed kataifi dough and shred into small strands. Place a small sauce pot on high heat and add 2 tbsp of unsalted butter and allow it to melt. Add the kataifi to the butter and mix well. Toast on low heat until it becomes nice and crispy. Then remove and set aside.
Plate the toasted dough, add the ashta on top, and the pear next to it. Drizzle the thickened sauce on top and enjoy.
