From Brewster House’s Brand NEW cookbook!
- 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
- 1/2 Cup Mascarpone cheese
- 2 teaspoons sugar
- 2 teaspoons dark rum
- 1/4 Cup chilled poaching syrup
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