This gorgeous and simple dish appears to be far more difficult than it is. The secret to success with this dish is to choose a pear variety that is inherently firm like the red Anjou used here.
You’ll want to use pears that aren’t quite ripe for this meal. Softer pear kinds and/or specimens that are extremely ripe have a tendency to turn to mush when cooked, so choose carefully while buying.
How long will poached pears keep in the fridge?
Refrigerate the pears with their liquid in a sealed jar until ready to use. If desired, remove the pears from the refrigerator a few hours before serving and gently rewarm them in the liquid. The pears will keep for up to 5 days in the refrigerator.
At which stage of ripeness should pears be for poaching?
Pick pears that are still light green and beginning to turn yellow. Their scent can determine the ripeness of the pears; ripe pears are yellow in color and have a sweet aroma. Spices, zests, wine, juices, and herbs can all be used to flavor the poaching liquor.
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How do you soften pears quickly?
Put the pears in a paper bag with a few ripe apples and set them aside. The mature apples will naturally generate ethylene gas, which will cause the pears to ripen considerably faster in 1-3 days. To minimize spoiling, make sure to check on the pears frequently and avoid using a plastic bag.
What are the ingredients to make Poached Pears with Honey Mascarpone Cream?
This good for 6 servings has a prep time of 10 minutes and cook time of approximately 25 to 30 minutes. You are going to need the following ingredients:
- Riesling or other sweet white wine – Riesling wines range in sweetness from dry to sweet, with the sweeter ones having excellent balance and not being overly sugary.
- Honey – Adds additional moisture to this recipe.
- Cinnamon sticks – Have warm smell and pleasant flavour.
- Cloves – Have a warming, sweet and spicy taste.
- Star anise – Adds a sweet-licorice-peppery flavor.
- Pears – Choose a firm pear of a variety that holds its shape well during cooking and baking.
- Ground cinnamon – Adds flavor and aroma.
Honey Mascarpone Cream:
- Mascarpone cheese – Gives a much richer, thicker and melt-in-your-mouth texture than standard cream cheese.
- Half & half – When you need something richer than milk but not quite as thick as cream, this is what you use.
- Runny honey – It caramelizes faster than normal sugar and provides a darker gloss.
- Pure vanilla extract – To enhance the other flavors in this recipe.
- Organic orange zest – Adds even more of the fruit’s flavor to a recipe.
How to make Poached Pears with Honey Mascarpone Cream?
Now that you have gathered all of your ingredients, it is time to make this recipe. Follow the instructions below.
In a large skillet with high sides, combine the wine, honey, cinnamon sticks, cloves, and star anise. Bring the mixture to a low simmer over medium heat and cook, stirring periodically, for about 5 minutes, or until the honey has melted and the spices have become fragrant.
Meanwhile, cut the pears in half and use the tip of a potato peeler or a tiny spoon to remove the seeds delicately.
Add the pears to the boiling poaching liquid with care. Reduce the heat to low and continue to cook for another 20-25 minutes, or until the pears are soft. Don’t overcook the food.
Next, whip the softened mascarpone cheese and half-and-half in the bowl of a stand mixer until light and airy while the pears are poaching. (If you don’t have a stand mixer, blend with a hand mixer.)
Then whip in the honey, vanilla extract, and orange zest until smooth. Before serving, chill in the refrigerator.
Remove the pears from the heat and set them aside to cool somewhat. Serve with a tablespoon of honey mascarpone cream and a pinch of cinnamon right away. If desired, finish with a sprinkle of the poaching liquid. Enjoy!
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- Poached Pears Ingredients:
- 3 c. Riesling or other sweet white wine
- 1/3 c. honey
- 3 whole cinnamon sticks
- 2 t. whole cloves
- 3 whole star anise
- 6 firm pears, peeled
- Dash ground cinnamon, for garnish
- Honey Mascarpone Cream Ingredients:
- 8 oz. mascarpone cheese, softened to room temperature
- 3 T. half & half
- 3 T. runny honey
- 2 t. pure vanilla extract
- 2 t. organic orange zest
- 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.
- Carefully add the pears to the simmering poaching liquid. Reduce heat to medium low and simmer for 20-25 minutes, or until the pears are tender. Do not overcook.
- While the pears are poaching, place the softened mascarpone cheese and half & half in the bowl of a stand mixer and whip until light and airy. (If you don’t have a stand mixer, use a hand-held mixer to blend).
- Add the honey, vanilla extract, and orange zest and whip until combined. Place in the fridge to chill before serving.
- Remove pears from heat and cool slightly. Serve immediately with a spoonful of the honey mascarpone cream and a dash of cinnamon. Top with a drizzle of the poaching liquid, if desired. Enjoy!
Amount Per Serving: Calories: 554Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 66mgSodium: 200mgCarbohydrates: 67gFiber: 8gSugar: 49gProtein: 3g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.