Of love and poached pears

You don’t need a designated day to show your love. Any day with a y in it will work, for your lover, mother, child or friend. Little surprises, funny or elegant become gentle reminders, anchoring our commitment to nurture our relationship. Cooking something special is like that.

This recipe came about on a Thursday night. A nothing special night, except the lovely company of family. A little love on a plate. The delight registered with each bite was as good as any Valentine.

Spicy, sweet, and seductive with a hint of darkness.

Poached Pears with Mascarpone Cheese and Walnuts

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

An elegant finish to a fine evening. Sweetly spiced with hints of honey and wine and a creamy filling with toasted walnuts and a hint of lemon. Drizzled with hot and dark chocolate ganache.

Author: Robin E. H. Ove

Recipe type: Dessert

Serves: 4 servings

Ingredients

Poaching Liquid

• 2 cups sweet wine (Moscato or a fruit wine)
• 2 cups water
• ½ cup honey
• Spices (1 cinnamon stick, 6 whole cloves, 4 whole allspice berries, 2 star anise)
• 2 slices fresh ginger (approx. 1” x 2”, ⅛” thick.)
• 1 Lemon for zesting (zest of ½ lemon (strips peeled from whole fruit, with no white pith) for poaching and then use grater or microplane for filling on other half.
• 6 peeled whole Bosc or Anjou Pears, ripe but firm

Filling

• 8 oz. Mascarpone Cheese
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla
• ½ cup chopped toasted walnuts
• 2 teaspoons fresh lemon zest

Instructions

1. Add poaching ingredients in a saucepan and bring to a low simmer.
2. Add pears and poach for 20-25 minutes until tender.
3. While pears are poaching, mix together softened mascarpone cheese, powdered sugar, vanilla until smooth.
4. Fold in lemon zest and walnuts. Set aside.
5. When done poaching pears cool in the liquid for another ten minutes then remove and cut in half.
6. Strain the spiced pear liquid and use for poaching again or as flavorings for a cocktail.
7. Core the pear halves with a spoon making space for filling.
8. Fill the cavity of each pear with a heaping mound of cheese mixture.
9. Arrange on individual dessert plates and drizzle with hot caramel or fudge sauce.

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If you need to make more than four servings, just adjust the amount of poaching liquid so that it covers the top of the pears. Also see how to make poached pears from David Lebovitz http://www.davidlebovitz.com/2009/11/how-to-make-poached-pears/

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