In a saucepan, combine sugar, water, citrus zest and spices. Bring to a boil.
Cut the top of the pears off, about 1-inch from the top, and place in fresh water with the lemon juice. Peel the base of the pears, with a spoon and make a cavity in the center by removing the seeds. Poach the pear bases in boiled syrup at 200 degrees F for 1 hour. Remove from heat. Refrigerate. After refrigerated cut off a little of the bottom in order to have the pear sit up straight.
Hawaiian Creme Brulee:
In a saucepan, heat the milk, beans and the cream. In a bowl, mix the yolks with the granulated sugar. When milk mixture is hot, temper to yolks.
Pour a little of the hot mixture to the yolk mixture and mix. Continue procedure until temperature of yolks is at least warm. Strain the egg mixture back into the saucepan. Pour all but 1/2 cup of the brulee mixture into a pan (reserve for brioche), sitting in a water bath (bain marie). Put in a preheated 300 degree F oven for 35 minutes.
When brulee is cooked, cool in the refrigerator and place in a small piping bag.
In saucepan bring water and sugar to a boil with the ginger, lemon and vanilla. Boil just until the sugar completely dissolves. Pour over raspberries and place in refrigerator. Caramelized Pain Perdu:
With the ring mold, cut a slice of brioche to form a circular shape. Heat pan with some clarified butter. Dip brioche slice in reserved Hawaiian brulee mix and set in pan. Sprinkle granulated sugar on top and fry brioche until golden. Turn over and sprinkle with granulated sugar until also golden. Place fried brioche on a plate and set aside.
In the center of the plate, place ring mold. Fill a ring mold with vanilla bean ice cream. Level it flat with a spatula. Place the circular brioche above the ice cream. The poached pear will then be placed over the brioche. With a spoon, put a little of the candied raspberry mixture into pear cavity. With piping bag, fill remainder of the cavity with creme brulee. Take the pear top and mount on the filled pear base. Take some of the raspberry sauce and spoon around the dessert to finish it off. Enjoy!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Executive Pastry Chef Jean Philip Maury, Bellagio Hotel, Las Vegas, NV