Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 firm but ripe large bosc pears -- peeled,halved,cored,
-- 2 1/2
fresh lemon juice
1 cup water
1/2 cup dry white wine
6 tablespoons honey
1/2 vanilla bean -- split lengthwise
1/2 cup mascarpone cheese*
2 teaspoons sugar
2 teaspoons brandy or dark rum |
Preparation:
Toss pears with lemon juice in large bowl and set aside. Combine 1 cup water, wine and honey in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until honey dissolves. Add pears. Cover mixture with round piece of parchament paper. reduce heat to medium low. Simmer until pears are just tender when pierced, turning when halfway through cooking, about 15 minutes. Using slotted spoon, transfer pears to large bowl. Boi; poaching liquid until re- duced to 3/4 cup, about 2 minutes. Cool syrup. Pour cooled syrup over pears. Cover and refrigerate until cold at least 8 hours or overnight. Remove vanilla bean. Whisk nascarpone cheese, sugar and brandy in a large bowl until smooth. Add 1/4 cup chilled poaching syrup and whisk until soft peaks form. Thinly slice each pear half lengthwise, leaving slices attached at the stem end. Using metal spatula, transfer pears to plates. Gently press on pears to fan slightly. Spoon some syrup over the pears. Spoon mascarpone cream alongside each pear and serve.
* Italian cream cheese available at Italian markets and many supermarkets.
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