Spice Poached Pears in White Wine


A sauce pan and a wooden spoon
Ingredients Serves 4:

For the Poached Pears:
1.  4 pears ripe but firm, peeled and cored
2.  350 ml Sauternes wine or any good quality dessert wine
3.  250 ml water
4.  120g  brown sugar
5.  1 lemon juice and zest
6.  1 vanilla pod, split using the seeds only
7.  1 cinnamon stick
8.  2 cloves
9.  1 star anise
10. A pinch of Kompot pepper
11. ½ tsp. ginger powder
12. 1 Orange zest

To Serve:
14. 80g mascarpone cheese
17. 8g Stem ginger pieces

For the Poached Pears:
1.  On a sauce pan, over a medium heat bring to boil the pears along with all the ingredients listed above.

2.  Once it reaches a boiling point, reduce to a low heat and simmer for 10-12 minutes.


3.  Transfer the pears with their poaching syrup to a shallow bowl.

Serve with mascarpone and stem ginger.
Extra Tip:
For the Pears:
For this dish I used Conference pears, sweet and juicy, with grain like texture, taste good eaten fresh or cooked.
You can also use other types of pears, such as Comice pears; probably one of the sweetest bunch of the pears family equally good eaten fresh or cooked. It has a fruity aroma, juicy and less grainy texture compared to many other varieties of pears.
Whichever type of pears you choose, I recommend using ripe pears that are still quite firm when press with your thumb. Over ripe pears falls apart and can be grainy when cooked.
If you do have some over ripe pears and want to use it for this dessert, then I would recommend cutting down the simmering time of the pears which only needs to be simmer for 5 minutes. 

Alternatives to Mascarpone:
You can also use a plain nice vanilla ice cream, crème fraiche or double cream as an alternative to the mascarpone.

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