Tuesday, January 03, 2006
pears poached with mascarpone
After the gluttony of the holidays, here's a simple dessert recipe that you can make that won't feel excessive... The mascarpone cheese is creamy without being overbearing, almost like a whipped cream or creme fraiche.
Pears poached with mascarpone cheese
2 Bosc pears, peeled, halved, & cored
2 Tblsp. lemon juice
1 cup water
1/2 cup white wine
6 Tblsp. honey
1/2 vanilla bean, split lengthwise
1/2 cup mascarpone cheese
2 tsp. sugar
Toss pear halves with lemon juice & set aside. In a saucepan, combine water, wine, & honey, scraping in seeds of vanilla bean. (If you don't have a vanilla bean lying around, add 1 tsp. vanilla.) Heat until honey dissolves, add pears & simmer on medium low until pears are tender, turning halfway through cooking, 15-20 minutes.
Remove pears to a bowl and boil liquid until reduced to 3/4 cup. Cool syrup & pour over pears, cover & refrigerate. The recipe said to refrigerate at least 8 hours but I only did it for three-- it was really good, but perhaps would be even better if I'd waited longer... Remove vanilla bean.
Beat mascrapone cheese & sugar until smooth, add 1/4 cup of the chilled poaching syrup and whisk until soft peaks form. Place pears on plates, pouring syrup over, and add scoop of mascarpone cream into middle of pear half. Serve & enjoy...