Pear Butterscotch
Aged Rum, Pistachio Falernum, Pear Syrup, Butterscotch, Pear-Cardamom Whipped Cream, Lime Zest
Bartender Seth Freidus of Good Company | Boston
Adapted by StarChefs | May 2024
INGREDIENTS
Pistachio Falernum:
500 grams toasted pistachios, blanched
1½ kilograms granulated sugar
1 liter white rum
250 grams spent lime
250 grams spent orange
50 grams dried ginger
50 grams toasted star anise
50 grams toasted cinnamon stick
25 grams toasted clove
25 grams toasted green cardamom
Pear Syrup:
1 kilogram cold-pressed pear juice
2 grams Pectinex Ultra SP-L
1 kilogram granulated sugar
Butterscotch:
2 pounds butter
4 quarts brown sugar
3 quarts heavy cream
1 tablespoon vanilla extract
Kosher salt
Pear-Cardamom Whipped Cream:
2 kilograms heavy cream
500 grams pear cores
10 grams toasted green cardamom, ground
Granulated sugar
Pear Butterscotch:
Yield: 20 liters
6 liters aged rum
To Assemble and Serve:
Yield: 1 cocktail
Lime zest
METHOD
For the Pistachio Falernum:
In a Vitamix Commercial blender, combine pistachios, sugar, and 1½ liters water until smooth. Transfer to a vacuum bag with rum, spent citrus, and spices. Seal and let sit 3 days at room temperature. Once infused, strain, reserving liquid and solids separately. Bottle and reserve.
For the Pear Syrup:
In a Vitamix Commercial blender, combine juice and Pectinex Ultra SP-L until well incorporated. Let sit 20 minutes. Transfer to a centrifuge set at 4,500 RPM. Process 20 minutes. Strain mixture, then add sugar and stir until sugar is fully dissolved. Bottle and reserve.
For the Butterscotch:
In a large rondeau over medium heat, melt butter. Add sugar and cook until sugar has dissolved and is lightly caramelized, stirring constantly. Reduce heat and stir in heavy cream. Cook until mixture has thickened. Add vanilla. Taste and adjust seasoning with salt. Whisk until mixture has reduced and desired consistency is achieved. Transfer to an airtight container and reserve.
For the Pear-Cardamom Whipped Cream:
In a saucepan over low heat, add heavy cream, pear cores, and cardamom. Weigh, then stir in ten percent sugar by weight of mixture. Cook 20 minutes. Remove from heat, then strain into a nonreactive container. Refrigerate until cool. Transfer mixture to an iSi canister with 2 charges. Refrigerate.
For the Pear Butterscotch:
In a nonreactive container, combine rum, 6 liters Butterscotch, 4 liters Pear Syrup, 2 liters Pistachio Falernum, and 2 liters water. Cover and reserve.
To Assemble and Serve:
Heat a dehydrator. Place reserved Pistachio Falernum solids on a baking sheet and dehydrate until completely dried out. Heat the water bath of an immersion circulator to 145°F. Transfer batched Pear Butterscotch into vacuum sealed bags. Seal and place in water bath until warmed through. Pour 9 ounces warmed Pear Butterscotch into serving mug. Garnish with 1 dollop Pear-Cardamom Whipped Cream, lime zest, and dehydrated Pistachio Falernum solids.
