Poached Pear Recipe
vanilla “mascarpone”, balsamic reduction, candied walnuts
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Ingredients
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Poached Pears
Vanilla Mascarpone
Balsamic Reduction
Candied Walnuts
Method
Poaching the Pears
- 1
- 2
Poach the Pears
Peel the pears, leaving the stems intact. Lower the pears into the simmering liquid and poach for about 15-20 minutes, or until tender. Remove from heat and let cool in the liquid.
Making the Vanilla Mascarpone
- 3
Whip the Cream
In a mixing bowl, combine heavy cream, vanilla extract, and powdered sugar. Whip until soft peaks form.
- 4
Fold in Mascarpone
Gently fold in the mascarpone cheese until well combined and smooth. Refrigerate until ready to serve.
Preparing the Balsamic Reduction
- 5
Cook the Balsamic Vinegar
In a small saucepan, combine balsamic vinegar and brown sugar. Bring to a boil, then reduce heat to low and simmer until thickened (about 10-15 minutes). Let cool.
Making Candied Walnuts
- 6
Candy the Walnuts
In a skillet over medium heat, combine walnuts, sugar, water, and salt. Cook, stirring constantly until the sugar dissolves and coats the walnuts, about 5-7 minutes. Spread on a parchment-lined baking sheet to cool.
Assembly
- 7
Serve the Dish
Place a poached pear on a plate, add a dollop of vanilla mascarpone on the side, drizzle with balsamic reduction, and sprinkle with candied walnuts.