HONEY-GINGER POACHED PEARS with MASCARPONE RUM SAUCE

From Brewster House’s Brand NEW cookbook!

4 firm but ripe Bosc or Anjou pears, peeled, halved and cored

Ingredients:

  • 4 Cups of water
  • 1/3 Cup honey
  • 1/2 Cup sugar
  • 4 inch piece fresh ginger, sliced
  • 1 teaspoon whole cloves
  • 1 cinnamon stick, halved
  • 1 teaspoon lemon juice or thin slice of fresh lemon

Sauce:

  • 1/2 Cup Mascarpone cheese
  • 2 teaspoons sugar
  • 2 teaspoons dark rum
  • 1/4 Cup chilled poaching syrup

Methods:

1 Cut a piece of parchment paper to fit the inside of a large 12” skillet. Cut a small hole in the center. Set aside.

2 In your 12” skillet, bring to boil the water, honey, and sugar. Add spices and lemon juice or lemon slice. Add pears. Cover with your parchment circle, reduce heat to a simmer and cook pears about 20 minutes depending on firmness of pears. To test them, a knife should easily pierce the center.

3 Using a slotted spoon, transfer pears to a large bowl. Boil poaching liquid until reduced in half. Cool syrup. You can serve your pears at this point, or you can pour syrup over pears, cover and refrigerate overnight.

4 To make sauce, whisk Mascarpone cheese, sugar and rum in a bowl until smooth. Add 1/4 Cup chilled poaching syrup and whisk until soft peaks form.

We serve these pears fanned on a plate, spoon a little syrup over top and dollop with the Mascarpone sauce and some fresh raspberries.

If you would like to order a copy of their cookbook, please visit http://www.brewsterhouse.com/gift-shop?utm_source=blog

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About Chef Forfeng

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One Response to HONEY-GINGER POACHED PEARS with MASCARPONE RUM SAUCE

  1. Pingback: Apple Sauce « Kerrys Recipes

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