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Poached Pears Recipe

   
 

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     Poached Pears

Category   Desserts - Breads
Sub Category   None
Servings   6-8
Preptime   45 mins
Wine/Beverage
Recommendations
  Port

Ingredients
6-8 pears. Bosch or Bartlett
375 ml red wine (cab Sav)
375 ml water
Peel of half an orange
2 cinnamon sticks
1 whole star anise
1 vanilla pod, split and scraped
5 cardamon pods
2 whole cloves
 
5 peppercorns
250g mascarpone cheese
250 ml cream
1/4 cup icing sugar
1/4 cup chopped nuts
1/2 cup sugar
1/4 cup butter
1/4 cup cider
6 tbsp flour

Instructions
POACHED PEARS 1 In a large saucepan bring the wine, water,sugar, orange peel, cinnamon stick, star anise, vanilla pods, cardamom pods, cloves and peepercorns to the boil. 2 While this is coming up to temperature, peel and core the pears, leaving the stems on. Slice a little off the bottom of each pear so they sit flat. 3 Place the pears in the mulled wine, reduce the heat and simmer gently for around 1/2 an hour or until pears are tender. 4 Once pears are tender remove from heat, cover and cool. 5 Leave pears in mulled wine for a couple of hours or overnight depending on how intense you want them to be. 6 To serve warm gently bring the pears and the mulled wine to the boil, remove pears and set aside to be sliced and filled with mascarpone mixture.
MULLED WINE SYRUP Sieve the mulled wine, return to saucepan, and then simmer until it reduces down to a syrup.
MASCARPONE FILLING Mix cream and icing sugar together until firm. Add softened mascarpone cheese and mix together. Add nuts and mix. Fill piping bag and pipe between sliced pears
LACE TUILE BATTER Cream and butter and sugar. Add the apple cider followed by the flour. To make tulies make triangles on baking paper and bake for 5mins on 180c. Once browned remove and rap around rolling pin to get shape and let set for a few seconds. PLATE UP Place tuile on plate and place bottom slice of pear inside, pipe mascarpone mixture on top and continue to layer with rest of pear. (Center of pears can be filled with berries) Pour warm reduced mulled wine over pear and serve with vanilla bean ice-cream


Originally Submitted
9/18/2012





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