Recipe(tried): Pear Finacier with chestnut icecream

Pear financier served with chestnut ice cream
Time 1 hour and 50 mn yield: 6 servings

Poached pears:
Ingredients:
Bosk pears 6
white wine 1 liter
water 1 liter
granulated sugar 660 grams
bay leaves 2
rosemary 1 branch
thyme 1 branch
Black peppercorn 5
cinnamon stick 1
vanilla bean 1
lemon 2
Method:
Peel the pears keeping the stew. Bring the water, white wine, pears and dry ingredients to a boil. Let simmer till the pears are cooked. Put aside.

Almond financier:
Ingredients for the base:
almond powder 57grms
confectionery sugar 171grms
cake flour 57grms

Base 285grms
egg whites 142 grams
80% fat butter (plugra) 171grams
apple compote 9grms
Method:
Sift together the dry ingredients for the base. Add the egg white and the apple compote
to the base. Add the warm strained butter "noisette" to the mixture. Refrigerate until needed.
Chestnut ice cream
Ingredients:
Whole milk 612.5grms
0% fat milk powder 61grms
35% Heavy cream 151 grams
chestnut cream 294 grams
chestnut paste 375grms
Ice cream stabilizer 6grms
Method:
Weigh all the ingredients precisely.
Warm up the milk and milk powder in a pot to 25 C (77 F), . At 35 C (95 F) add the cream. At 37 C ( 98.6) add the the chestnut cream and paste. At 45 C (113 F) add the stabilizer . Bring to 85 C (185 F) for 2 minutes, homogenize, strain and cool rapidly to 4 C (39.2 F). Let mature for 12 hours. Freeze in the ice cream machine and place in airtight plastic containers. Deep freeze.

Assembly:
Cut the pears in halves and take the core out. Place one half pear in a buttered copper egg dish. Fan out the other half and lean it against the first one. Pipe 100grms of almond financier around the pear halves. Garnish with a branch of rosemary, a branch of thyme,
a half a split vanilla bean, a thin cinnamon stick and a bay leaf.
bake in the oven at 375 F ( 190 C ) for about 10 to 12 mn. Powder the financier with confectionery sugar. Just before serving, add a quenelle of chestnut ice cream.