Recipes Pear, Pear, Pear Be the first to rate & review! Chef Jeremiah Tower believes he adapted this light, palate-cleansing dessert from a recipe by Franco-Brazilian chef Claude Troisgros. But he has made it for so long and in so many variations that he can't remember its exact origin any longer. The best pear brandy to use here is from the Etter distillery in Switzerland. Plus: More Dessert Recipes and Tips By Jeremiah Tower Jeremiah Tower Instagram Jeremiah Tower is one of America's first celebrity chefs who contributed to developing California cuisine, from his time at Chez Panisse, to his restaurants Balboa Cafe, Stars, Stars Café, and Speedo 690. Tower has won three James Beard Awards, published seven books, and is the subject of documentary Jeremiah Tower: The Last Magnificent. Food & Wine's Editorial Guidelines Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Maura McEvoy Yield: 12 Ingredients 6 ripe Comice or Bartlett pears 2 tablespoons fresh lemon juice ½ cup pear eau-de-vie Salt 1 ½ cups sugar 1 ½ cups water ½ cup fresh or unsweetened frozen raspberries 1 ½ pints pear sorbet ½ cup julienned organic rose petals Directions Peel the pears and brush them with the lemon juice; reserve the peels. Quarter and core the pears, then slice them lengthwise 1/8 inch thick. Transfer to a large, shallow dish. Sprinkle 1/4 cup of the pear eau-de-vie over the pears and add a pinch of salt. Cover and refrigerate for at least 30 minutes or for up to 2 hours. Meanwhile, in a medium saucepan, combine the sugar with the water and simmer over moderate heat until the sugar dissolves. Add the reserved pear peels, cover partially and simmer over low heat for 15 minutes. Strain the syrup and refrigerate until chilled. Using a wooden spoon, press the raspberries through a fine sieve until smooth. Reserve the puree. Scoop 1/4 cup of the pear sorbet into each of 12 shallow bowls. Spoon the chilled pears and pear syrup around the sorbet. Pour the remaining 1/4 cup of eau-de-vie over the pears and dot each serving with 2 teaspoons of the raspberry puree. Garnish with the rose petals and serve. Rate it Print