Poached Pears

Poached in a white wine, infused with citrus fruits and cinnamon sticks. Once dried filled with a nice cinnamon mascarpone cream. 

Ingredients: Poaching Process

8 Bosch Pears 

1/2cup Sugar

Nice Red or White Wine (fill 3/4 stock pot)

Citrus Fruit Slices (Oranges, Limes, Lemons)

Cinnamon Sticks

Tip: You can use anything to flavor your poaching liquid, some chefs just use a basic simple syrup (1:1 parts sugar to water)

Directions:

1. Peel the skin off the pairs and using a apple corer remove a small amount from the bottom of the pear, leaving the stem in. (Leaving the pear whole, you can see above in the red wine pears that you just remove a small portion.) 
2. Add all the ingredients minus the pears to a large stock pot and heat. Do not bring to a boil!!!
3. Place pears into the hot liquid. 
4. Simmer until fork tender. Do not allow the poaching liquid to boil, it may destroy the structure of the pear. 
5. Cool pears and liquid to room temperature. 
6. Remove pears and place on a paper towel to remove excess liquid. 
7. Make filling. 

Tip: It may take a few hours for it to become tender. If your in a hurry, cover the top in plastic wrap and simmer. Be sure to watch, making sure it wont boil. 

Creamy Mascarpone Filling:

16oz Mascarpone Cheese (softened)

1/2cup Heavy Cream

Pinch Ground Cinnamon

1/2cup Confectioners' Sugar

Directions:

1. Whip Mascarpone until smooth. 
2. Add in cinnamon and confectioners sugar. 
3. In separate bowl whip heavy cream. 
4. Fold in the whipped cream into the mascarpone mixture. 
5. Place in a pastry bag with a medium round tip. 

Wine Reduction Sauce:

Remaining Poaching Liquid

2tbsp Butter

Directions:

1. Heat poaching liquid to a simmer and reduce by half. 
2. Add butter to reduced sauce and stir until well combined. 
3. Spoon generously over plated pears. 

Assembly:

1. Take dried poached pear and fill were you cored in the middle with your cinnamon mascarpone cream. 
2. Place on a nice plate.
3. Generously spoon hot wine reduction over top.
4. Garnish with Chantilly cream and a light dusting of cinnamon.