Eola-amity Hills, Or Recipe

Prepare pears

Peel the pears, leaving the stems intact if possible. Cut a very small slice from the bottom so they stand upright. Use a melon baller or small spoon to core out the seeds from the bottom (about 1/2 inch) without cutting through.

Make poaching liquid

In a medium saucepan large enough to hold the pears in a single layer, combine the dry white wine (2 cups), water (1 cup), granulated sugar (3 tbsp), honey (1 tbsp), orange zest (1 tsp), lemon zest (1 tsp), orange juice (1 tbsp), lemon juice (1 tsp), the split vanilla bean (scrape seeds into the liquid and add pod) or 1 tsp vanilla extract if using, cinnamon stick, star anise, thyme sprigs and a pinch of salt. Stir gently to dissolve the sugar.

Poach pears

Bring the liquid to a gentle simmer over medium heat. Carefully add the prepared pears, standing them upright if possible. Reduce heat to low so the liquid barely simmers. Cover with a piece of parchment or a lid slightly ajar to keep heat even. Poach gently for 18–25 minutes, turning pears once halfway, until pears are tender when pierced with a knife but still hold shape. Larger pears may take a few minutes longer.

Reduce compote

Remove the pears to a plate. Increase heat to medium-high and boil the remaining poaching liquid until it reduces and becomes syrupy, about 8–12 minutes (watch carefully to avoid burning). Taste and adjust sweetness with up to 1 tbsp more honey or sugar if desired. Remove and discard cinnamon stick, star anise, thyme sprigs, and vanilla pod (if used). Let the syrup cool slightly.

Finish compote

If you prefer a slightly thicker compote with citrus bits, add the orange and lemon zests back into the reduced syrup and stir. Spoon some of the warm syrup and a few tablespoons of broken-down citrus-poaching liquid into a small bowl to serve with the pears.

In a medium bowl, combine mascarpone (1 cup), Greek yogurt (1 tbsp), powdered sugar (2 tbsp), lemon zest (1 tsp), vanilla extract (1 tsp) and a pinch of salt. Whisk until smooth and airy but not runny, about 30–60 seconds by hand (or 15–20 seconds with an electric mixer on low). Taste and adjust sweetness or lemon as needed. Chill briefly if mixture softens too much.

Toast the walnuts in a dry skillet over medium heat for 3–4 minutes, tossing frequently, until fragrant and lightly browned. Chop coarsely and set aside to cool.

To assemble: place a spoonful of mascarpone-citrus cream on each serving plate. Stand a warm or room-temperature poached pear on the cream. Spoon several tablespoons of the reduced citrus-wine syrup around and over the pear. Scatter toasted walnuts around the plate, drizzle a little honey over the pear and nuts, add a few microgreens or thyme leaves for brightness, and finish with a tiny pinch of freshly ground black pepper for contrast.

Serve: this dish is lovely warm or at room temperature. If serving family-style, you can slice pears into halves or quarters and arrange on a platter with extra syrup and cream. Refrigerate any leftovers (store pears and syrup together) for up to 3 days; bring to room temperature before serving.