CARAMELIZED PEAR AND VANILLA BEAN CANNA-CRUMBLE FOR TWO
Recipe Info:
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 2 individual crumbles
Terpene Pairing:
Myrcene and Pinene. The earthy, musky depth of Myrcene anchors the sweet caramelization of the pears, while the crisp, resinous notes of Pinene provide a refreshing counterpoint to the warm vanilla bean and buttery oat topping.
Dosage Information:
Total infusion: 2 tablespoons infused unsalted butter.
Per serving: Approximately 15mg (dependent on the potency of the starting material).
Ingredients List:
2 large Bosc pears, peeled, cored, and diced
1/4 cup granulated sugar
1/2 vanilla bean, split and seeds scraped
1 tablespoon lemon juice
1/2 cup rolled oats
1/4 cup all-purpose flour
1/4 cup brown sugar, packed
4 tablespoons unsalted butter, chilled (including 2 tablespoons infused butter)
1/4 teaspoon ground cardamom
Pinch of sea salt
Decarboxylation Instructions:
Preheat a laboratory-grade oven or standard convection oven to 240 degrees Fahrenheit. Break the botanical material into uniform pieces and spread evenly on a parchment-lined baking sheet. Heat for 40 minutes. The material should be fragrant and light brown. Cool completely before beginning the infusion process.
Infusion Instructions:
In a heavy-bottomed saucepan or double boiler, melt 1/2 cup of high-quality unsalted butter with the decarboxylated material. Maintain a steady temperature between 160 and 175 degrees Fahrenheit for 45 minutes. Strain through a 25-micron silk screen or double-layered cheesecloth, ensuring all solids are removed. Chill until firm, then measure out 2 tablespoons for this recipe.
Preparation Instructions:
Preheat the oven to 375 degrees Fahrenheit. In a small skillet over medium heat, combine the diced pears, granulated sugar, vanilla bean seeds, and lemon juice. Cook for 5 to 7 minutes until the pears are slightly softened and the sugar has turned into a light amber caramel. Divide the pear mixture between two individual ceramic ramekins. In a separate bowl, combine the oats, flour, brown sugar, cardamom, and sea salt. Cut the 2 tablespoons of infused butter and 2 tablespoons of non-infused butter into small cubes. Work the butter into the dry ingredients using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Sprinkle the crumble topping generously over the pears. Bake for 20 to 25 minutes until the topping is golden brown and the pear juices are bubbling. Serve warm.
Chef Tips:
Bosc pears are ideal for this preparation as they maintain their structural integrity under high heat. For an elevated presentation, serve with a small dollop of crème fraîche to balance the sweetness of the caramel.
Consume Responsibly.
Start Low, Go Slow.