Honey Poached Pears With Mascarpone Recipes
RED WINE POACHED PEARS WITH MASCARPONE FILLING
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them.
- Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.
- Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.
- Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.
HONEY-POACHED PEARS WITH MASCARPONE
Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.
Categories Dessert Poach Pear Brandy White Wine Winter Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Toss pears with lemon juice in large bowl. Set aside. Combine 1 cup water, wine and honey in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until honey dissolves. Add pears. Cover mixture with round piece of parchment paper. Reduce heat to medium-low. Simmer until pears are just tender when pierced, turning when half-way through cooking, about 15 minutes.
- Using slotted spoon, transfer pears to large bowl. Boil poaching liquid until reduced to 3/4 cup, about 2 minutes. Cool syrup. Pour syrup over pears. Cover and refrigerate until cold, at least 8 hours or overnight. Remove vanilla bean.
- Whisk mascarpone cheese, sugar and brandy in large bowl until smooth. Add 1/4 cup chilled poaching syrup and whisk until soft peaks form.
- Thinly slice each pear half lengthwise, leaving slices attached at stem end. Using metal spatula, transfer pears to plates. Gently press on pears to fan slightly. Spoon some syrup over pears. Spoon mascarpone cream alongside each pear half and serve.
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- Using a slotted spoon, transfer the pears to a bowl and set aside. Bring the poaching liquid in the pan to a boil and cook until the volume is reduced by a third and it reaches the consistency of syrup.
- Meanwhile, using a melon baller or a sharp paring knife, remove the lower part of the core and the seeds by making a cavity in the bottom of the pear.
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- Place pears, cranberries, orange juice, orange zest, cinnamon stick, rosemary in a pot (with a lid) that will accommodate all these ingredients comfortably. I used a 3 ½ quart dutch oven.
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- Combine wine, honey, cinnamon sticks, cloves, and star anise in a large skillet with high sides. Bring the mixture to a gentle simmer over medium heat and cook, stirring occasionally, until the honey is melted and the spices become fragrant. Approximately 5 minutes.
- In the meantime, halve the pears and carefully remove the seeds with the tip of a potato peeler or small spoon.
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- Add pears and bring to simmer. Simmer over medium-low heat for about 30 minutes, turning pears once half-way through cooking, until pears are just tender when pierced with a fork.
- With a slotted spoon, transfer pears to a 9-inch baking dish. Pour poaching liquid over top. Cover and refrigerate at least 2 hours, or up to overnight.
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- In a large saucepan, combine the sugar, wine, water, orange and lemon zests, cinnamon stick and vanilla bean and bring to a boil, stirring to dissolve the sugar. Set the pears in the syrup, stems up, and simmer over moderately low heat, setting them upright if they roll around, until tender when pierced with a knife, about 20 minutes. Using a slotted spoon, transfer the pears to a large dish to cool.
- Strain the syrup into a medium saucepan. Boil over moderate heat until the syrup thickens to the consistency of maple syrup and registers 220° on a candy thermometer, about 10 minutes. Let cool to room temperature, then refrigerate until chilled.
- In a small bowl, whisk 1/4 cup of the reduced syrup into the mascarpone and chill. Using an apple corer or teaspoon, core the pears all the way through.
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