Poached Pears with Honey and Black Truffle

Preparation :

Peel the pears, keeping the stem. In a saucepan, bring the honey, water and black truffle juice to a boil, turn off the heat and cover. Let the mixture steep for 30 minutes.

Add in the pears and poach over low medium heat for 35 minutes or until it is cooked. It should be fork tender.

Fish the pears out and reserve. Strain the liquid through a fine seive and reduce it until it coats the back of a spoon. With a blender, blend the cold butter into the syrup and mix in 20g the julienne black truffles.

To Finish:

Arrange the pears on a plate and spoon over the syrup and finish by adding the rest of the remaining black truffle.