Directions:

COLD BREW COFFEE SYRUP

• 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.

WHIPPED COLD BREW CREAM

• 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 cartridge and shake vigorously. Hold refrigerated until ready to plate.

ROASTED PEARS

• 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.

ASSEMBLY

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