Chef Susur Lee’s White Chocolate Poached Pear with Boba/Tapioca and Granola

Directions

• 1

  Bring 2 liters of water to a boil over medium-high heat in a medium-sized pot.

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• 2

  Peel the pear and remove the core.

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• 3

  Cut the pear into 0.5cm slices and place them in the Endurables pouch.

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• 4

  To the pouch, add chopped white chocolate, cream, salt, and ginger. (set the pouch aside for now.)

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• 5

  In a separate small Endurables container, combine raw tapioca and water.

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• 6

  Seal the container with a 1-inch vent opening and place it on a microwave-safe plate.

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• 7

  Microwave the container for 6 minutes.

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• 8

  Use an oven mitt to remove the dish from the microwave.

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• 9

  Let it sit for 30 seconds and handle it carefully using the Cool Grab Tabs.

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• 10

  Strain and rinse the tapioca in cold water.

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• 11

  Add the cold tapioca to the pouch containing the ingredients from steps 3-4.

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• 12

  Remove the air from the pouch completely.

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• 13

  Use tongs to slowly and fully submerge the pouch into the boiling water.

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• 14

  Poach the pouch, uncovered, for 12 minutes.

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• 15

  Use tongs to slowly remove the Endurables pouch from the hot water.

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• 16

  Allow it to cool slightly before handling it with the Cool Grab Tabs.

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• 17

  Transfer the contents from the Endurables pouch to a small bowl.

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• 18

  Finish it off by topping with granola and berries of your choice.

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