Poached Pears {or, The Easiest Dessert to Make, Even Though it Sounds Super Complicated}

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The humble pear.  Pears can be so, so good when they’re in season, juicy and best when cold – honestly, pears are one of my favorite fruits.  I always want them when they are not in season, though.  And I know from experience that readily available at the supermarket does not mean readily delicious. So what’s a girl (of a feather) to do when the craving hits for something that might not be ready to eat?  Well, for pears at least, I have a year round solution, and it’s genius (if I do say so myself).  Poached pears are so good, so easy, and a really elegant dessert for two, after you’ve put the kids to bed.   That night, give them dishes of ice cream, and save this for a post-bedtime treat for just you and your sweetie.  It’s like a little adult treat at the end of the day, and feels like you may have been whisked away on a vacation for ten minutes. Or maybe only two minutes, because you’ll devour this, and back to reality it is.

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So – to the hard part.  Hard meaning not hard, because this recipe is simple, and the ingredient list includes things you probably already have.   The cream filling ingredients might take a store run.

Poached Pears

1 bottle of red wine

Equal amount of water

1 cup sugar

Cinnamon stick, or 1 tsp cinnamon

Vanilla bean, or 2 TBSP vanilla

4 – 6 Bosc pears

For the cream filling

1 container mascarpone

1/2 cup heavy cream

1/2 cup powdered sugar

1/2 tsp cinnamon

Empty a bottle of red into a sauce pan and add the water, sugar, vanilla, and cinnamon. Bring that to a simmer and give it a few whisks along the way to melt that sugar.

Cut 4 bosc pears in half, scoop out their cores, and place them face down in the simmering liquid.

Let them poach for 30 minutes, and then turn off the heat, leaving them to cool in the poaching liquid. Remove once, cool, and simmer the remaining liquid until reduced by half. Whisk in a pat of butter at the end.

While cooling, combine the mascarpone, cream, sugar and cinnamon.  Spoon a dollop to the side or into the hollow of the pear, and place in a little pool of the reduced liquid, or drizzle it on top.  Yum!

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