POACHED PEARS WITH WHIPPED MASCARPONE

INGREDIENTS (6-8 servings)

PEARS

• 6-8 firm pears (1 per serving)
• 3 cups water
• 1 cup sugar
• 1 teaspoon vanilla essence
• other spices, herbs, liquids of choice
  • for example: cinnamon, cardamom, mint, thyme, wine, rum

WHIPPED MASCARPONE

• 200 grams mascarpone cheese (1 cup)
• 200 grams heavy cream (3/4 cup)
• 5 tablespoons sugar

TOPPING:

• 100 grams chocolate (white, dark or milk)
• 1/2 to 1 cup walnuts
  • or any other preferred nuts like almond, pistachios, etc.
• a pinch of salt
• 2 tablespoons sugar
• olive oil (optional)

*If you are making this dessert for Passover, make sure your ingredients are certified kosher for Passover.

INSTRUCTIONS

Step 1

Peel the pears.

Step 2

Pour 3 cups of water and 1 cup of sugar in a pot on medium high heat (or just add enough water to cover the pears, measure it and add a third of the measured amount of sugar).

Step 3

Bring the water and sugar to a boil, add the vanilla and other flavorings you might want into the pot – like wine, spices, etc. Lower the heat and let the syrup simmer until the pears are cooked. This process will take a different amount of time, every single time you are making this recipe, depending on the ripeness of the pears that you are using.

If you are using really ripe and soft pears, they should be ready in 5-10 minutes. Otherwise, if the fruits you are using are unripe and firm, give them 15-25 minutes. The best way to check the doneness of the fruits is by inserting a knife or fork into them while simmering.

Step 4

Once the pears are done cooking, let them fully cool into the poaching liquid. Cool at room temperature and then store the pot in the fridge until ready to serve. If you’d like to serve the pears while still hot, that will work as well.

You could definitely stop right here and simply serve the poached pears just as they are for a light dessert after a copious dinner. Even better you can top them with yogurt, ice cream or drizzle heavy cream for some extra deliciousness.

Step 5

For the whipped mascarpone, simply mix the cream cheese and 5 tablespoons of sugar with a whisk into a bowl, for a couple minutes until the texture of the mascarpone becomes lighter and fluffier.

Step 6

In a separate bowl, whip the heavy cream until it reaches the soft peak stage, it should take 2-4 minutes depending on the utensil you are using.

Step 7

Next, fold the airy whipped cream into the mascarpone with a spatula, using gentle motions.

Step 8

For the walnut topping, simply toast the walnuts or any nuts that you are using on a dry pan until they become golden brown.

Afterwards, grind the nuts in a blender or food processor alongside the remaining 2 tablespoons of sugar and pinch of salt. If you do not have the option to use any of those kitchen machineries, you can finely chop the walnuts by hand and mix them with the sugar afterwards.

Step 9

One final step, melt the white chocolate onto a bain-marie.

Step 10

To plate the dessert, onto the serving dish, scoop a couple of heap dollops of the whipped mascarpone, creating swirls in it with a spoon.

Next, sprinkle the walnut topping on top of the mascarpone.

After that, place the poached pear on the walnut topping.

Drizzle a shy glug of olive oil and some of the chocolate on top of the pear and you are done. Enjoy!