Turkey breast with pears

A spicy recipe created by chef Jean-Philippe Desjardins

Ingredients for 4 people

  • 4 turkey breasts
  • 1/4 cup of white wine
  • 1 pinch of saffron
  • 1/2 cup of chicken broth
  • 1/2 cup cream
  • 1 pear (ripe, but firm), peeled, cut into quarters
  • 1 tablespoon of butter
  • 1 red onion, minced
  • 1 cup Brussels sprout cut in 2 (or 4 depending on size)
  • Salt and pepper


  1. Add the saffron to the white wine and let stand (this step can be done the day before or a few hours before starting the recipe to extract the maximum taste)
  2. In a skillet, season and sear the turkey breasts in little butter until cooked, and set aside
  3. Degrease and deglaze the pan with the white wine, reduce until almost dry
  4. Add the chicken broth and reduce the liquid by half
  5. Then add the cream and reduce to the desired consistency
  6. On a baking sheet, season the Brussels sprouts and red onion and coat them with olive oil
  7. Place the Brussels sprouts in the oven at 375 °F for 20-25 minutes (cooking can also be done in a skillet).
  8. In a skillet, brown the pear quarters in butter until they brown nicely
  9. Slice the turkey breast and cover with vegetables and pear. 
  10. Cover with the saffron sauce
Add a few shavings of the Honey & Mustard Food Crayon on the top


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