Description
Poached pears are a classic, elegant dessert featuring ripe pears gently simmered in a fragrant spiced syrup made with orange peel, cinnamon, cloves, and vanilla. Served warm or at room temperature with a luscious mascarpone cream, this dish offers a delicate balance of sweetness and aromatic spice, perfect for intimate dinners or special occasions.
Ingredients
Scale
Pears and Poaching Syrup
- 4 firm ripe pears (Bosc or Anjou), peeled with stems on
- 3 cups (720 ml) water
- 1 cup (200 g) sugar
- 1 orange, peeled in wide strips
- 1 cinnamon stick
- 2 whole cloves
- 1 tsp vanilla extract
Mascarpone Cream
- 8 oz (225 g) mascarpone cheese
- 1/2 cup (120 ml) heavy cream
- 2 tbsp powdered sugar
- 1/2 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
- Pinch of salt
Instructions
- Prepare the Poaching Syrup: In a medium saucepan, combine water, sugar, orange peel strips, cinnamon stick, cloves, and vanilla extract. Bring this mixture to a gentle simmer over medium heat to infuse the flavors into the syrup.
- Poach the Pears: Carefully add the peeled pears with stems intact into the simmering syrup. Gently simmer the pears for 15 to 20 minutes, turning them occasionally to ensure even cooking, until they are tender but still hold their shape without becoming mushy.
- Reduce the Syrup: Remove the cooked pears from the syrup using a slotted spoon. Continue to simmer the poaching liquid for 5 to 7 minutes until it thickens slightly, concentrating the flavors into a luscious sauce.
- Prepare the Mascarpone Cream: In a mixing bowl, beat together mascarpone, heavy cream, powdered sugar, vanilla seed (or extract), and a pinch of salt until the mixture is softly whipped and smooth, creating a rich, creamy accompaniment.
- Serve: Arrange the poached pears on plates, drizzle generously with the reduced syrup, and add a dollop of the mascarpone cream. For an optional touch, add a splash of brandy to the syrup before serving or garnish with toasted pistachios for added color and crunch.
Notes
- Choose firm pears like Bosc or Anjou to ensure they hold their shape while poaching.
- You can store leftover poaching syrup in the refrigerator and use it to enhance cocktails or hot tea.
- For richer flavor, add a splash of brandy to the syrup after reducing.
- To add texture and color, sprinkle toasted pistachios over the finished dish.
- If using vanilla bean, scrape the seeds carefully; alternatively, vanilla extract works well.
