Chestnut Honey Poached Pears
Recipe adapted from Allan Shewchuk
Makes 8 servings
Ingredients
4 firm but ripe pears
4 tablespoons fresh lemon juice
2 cups water
1 cup white dessert wine
12 tablespoons chestnut honey
4 tsp vanilla bean paste
8 tablespoons whipping cream
honey comb
Peel, core, and halve the pears. Put them into the lemon juice to prevent them from going brown, set aside.In a medium saucepan combine 1 cup of water with the dessert wine, chestnut honey, and vanilla bean paste. Place over medium heat and gently stir to dissolve the honey. Add the pears and cover with a piece of parchment paper. Reduce the heat to medium low and simmer until the pears are just tender when pierced, turning the pears once when they have been cooking for 15 minutes.Remove the pears from the poaching liquid and place in a bowl.Bring the poaching liquid to a boil and reduce the liquid until it is the consistency of maple syrup. Whisk in the whipping cream. Pour the syrup over the pears and cover and refrigerate overnight.
Mascarpone Whipped Cream
Ingredients
1 cup mascarpone cheese
1 cup whipped cream
1 tsp vanilla bean paste
1/4 cup sugar
In a standing mixer combine the mascarpone, whipping cream, vanilla, and sugar. Beat until the mixture is smooth and stiff peaks form, being careful not to over whip. Serve the pears cold with a dollop of the mascarpone whipped cream and a drizzle of the syrup.