Pear Gelee

• 1/4 cup (50g) water
• 3 teaspoons powdered gelatin (or 13.5g sheet gelatin; see page 276)
• 1 cup (300g) Simple Syrup (page 184)
• 2/3 cup (150g) pear eau-de-vie, such as Poire William
• Grated zest of 1 orange

1. Run a 9 x 12-inch rimmed baking sheet under cold water and shake off the excess.
2. Line the damp pan neatly with plastic wrap.
3. (The water will help the plastic stick to the pan.)
4. Put the water in a small bowl and sprinkle with the gelatin.
5. Let sit for at least 1 minute.
6. Microwave for 30 seconds or heat gently in a saucepan until melted.
7. Combine the simple syrup and eau-de-vie in a large measuring cup.
8. Add the gelatin and whisk for about 45 seconds.
9. Whisk in the zest.
10. Pour into the baking sheet and refrigerate for at least 2 hours to set.
11. To serve, turn out onto a cutting board and cut into small squares.
12. Or use a whisk to break the gelee up into irregular shapes.

water, powdered gelatin, simple syrup, orange

Taken from www.epicurious.com/recipes/food/views/pear-gelee-376901 (may not work)