Poached Pears With Mascarpone And Espresso Sauce
Last updated 6/12/2012 12:59:03 AM. Recipe ID 21938. Report a problem with this recipe.
Title: Poached pears with mascarpone and espresso sauce
Yield: 4 Servings
3 c Water
1/2 c White wine
1/2 c Good Port wine
4 tb Sugar
1 Cinnamon stick
2 To 3 whole cloves
4 Firm Bartlett pears
1 c Italian mascarpone cheese,
Or other fresh, sweet, cow's
2 tb Clover honey
1/4 ts Vanilla
1/2 ts Ground cinnamon
1/4 ts Ground nutmeg
2 tb Poppy seeds for garnish
2 tb Dried cherries
Bring the water, wines, sugar, and spices to a boil in a pot just
large enough to hold the pears. Lower the heat and simmer for 5
minutes. While the poaching liquid is cooking, peel but do not core
the pears (use a vegetable peeler for the neatest job with the least
Poach the pears, uncovered, for 20 minutes, or until they are just
tender to the tip of a knife. Remove from the heat and cool the
pears in the liquid for another 20 minutes. You can then refrigerate
them (still in the liquid) for later use.
In a stainless steel bowl, combine the mascarpone, honey, vanilla,
cinnamon, and nutmeg and whisk to form a smooth creamy filling. Place
the cheese filling into a clean pastry bag fitted with a star tip.
Remove the pears from the liquid, drain and dry them. Cut the pears
in half lengthwise, and remove the core with a teaspoon, making a
neat opening for the mascarpone filling. Slice a sliver off the
round side of the pear to steady it on the plate.
Pipe a neat star-shaped dollop into the pear, place it in a serving
dish, pour some espresso sauce around it and garnish with poppy seeds
and dried cherries.
Yield: 4 full and 8 small portions.
c. Michael Lomonaco 1997
Didn't find the recipe you were looking for? Search for more here!