Marlborough, New Zealand Recipe

Marlborough Sauvignon Blanc Poached Pears with Honey-Mascarpone and Toasted Pistachio

1. 1

   Prepare the pears

   Peel the pears, leaving the stems intact. Halve the pears lengthwise if you prefer smaller portions, or leave whole for a classic presentation. If halving, core out seeds with a melon baller. Immediately rub the cut surfaces with the lemon juice to prevent browning.

2. 2

   Make the poaching liquid

   In a wide, deep sauté pan or shallow pot that fits the pears comfortably, combine the Sauvignon Blanc, water, granulated sugar, 2 tablespoons honey, lemon zest, sliced ginger, peppercorns (if using), and the split vanilla pod (scrape seeds into the liquid for more flavor). Bring the mixture to a gentle simmer over medium heat, stirring briefly to dissolve the sugar.

3. 3

   Poach the pears

   Gently add the prepared pears to the simmering liquid, stem side up. Reduce the heat to maintain a very gentle simmer (small bubbles). Poach whole pears 18–25 minutes, or halved pears 10–15 minutes, turning once or twice so they cook evenly. Pears are done when tender when pierced with a knife but still hold shape. Remove pears with a slotted spoon and set on a tray to cool.

4. 4

   Reduce the poaching syrup

   Increase the heat slightly and boil the remaining poaching liquid until it reduces and thickens to a glossy syrup, about 8–12 minutes depending on volume. Stir occasionally; scrape in any vanilla seeds left in the pan. Taste and adjust sweetness with additional honey if desired. Remove from heat and let cool slightly.

5. 5

   Toast the pistachios

   While the syrup is reducing, heat a small skillet over medium heat. Add the pistachios and toast, stirring or shaking frequently, for 3–5 minutes until fragrant and slightly darker. Add 1 teaspoon butter in the final 30 seconds and toss to coat; this brings out more flavor. Transfer pistachios to a cutting board and roughly chop once cool.

6. 6

   Make the honey-mascarpone

   In a bowl, whisk together the mascarpone, 1 tablespoon honey, Greek yogurt, and 1/4 teaspoon fine sea salt until smooth and spreadable. Taste and adjust honey or salt to balance sweetness and tang. Keep chilled briefly if needed.

7. 7

   Assemble and serve

   Place a spoonful (about 2–3 tablespoons) of honey-mascarpone on each dessert plate. Position a poached pear (whole or halved) on top or beside the mascarpone. Drizzle 1–2 tablespoons of the reduced poaching syrup over each pear and plate. Scatter toasted chopped pistachios over the pears and mascarpone. Garnish with 1–2 fresh mint leaves. Serve slightly warm or at room temperature; leftover pears may be chilled and served cold.

8. 8

   Make-ahead and storage notes

   Poached pears can be made 1–2 days ahead and stored in their syrup in the refrigerator. Keep the mascarpone mixture chilled in an airtight container for up to 2 days. Rewarm pears gently in their syrup before serving if you prefer warm.