Directions:

1. In a saucepot combine sugar, water, and cold brew extract. Cut vanilla bean and scrap out seeds. Add both to sugar mixture and bring to a boil. Cool completely and hold refrigerated until ready to plate.

1. In a saucepot combine cream, milk, sugar, and cold brew extract and bring to a boil. Remove from heat.
2. Cut vanilla bean and scrape out seeds. Add to cream mixture and all to infuse, refrigerated, overnight.
3. Transfer mixture to a siphon and charge with 1 cartirge and shake vigorously. Hold refrigerated until ready to plate.

1. Wash and peel pears. Place in a hotel pan and cover with the Cold Brew Coffee Syrup. Roast in a convection oven at 350°F for 50 minutes, basting every 10 minutes.
2. All pears to cool in syrup before removing core and cutting into cubes. Reserve syrup.

1. Place cubed pears in base of shot glasses. Top with cold brew whipped cream and garnish with toasted sesame seeds.