Serves 8<\/p>\n
<\/p>\n
Ingredients:<\/strong><\/p>\n 1 (750-ml) bottle Sauternes<\/p>\n \u00bc cup agave nectar <\/p>\n Preparation:<\/strong><\/p>\n 1. Place everything but the pears and zest in a 4-quart saucepan over medium heat and bring to a simmer.\u00a0 Cook slowly until the saffron begins to dissolve and the poaching liquid begins to take on bright saffron orange color (about 20 minutes).<\/p>\n <\/p>\n 2. Decrease the heat to medium low and place the pears and zest into the liquid. Cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. If the pears float, set a few spoons on them to ensure they are entirely submerged.<\/p>\n <\/p>\n 3. Remove the pears to a serving dish, standing them upright, and place in the refrigerator. Reserve one cup of poaching liquid.<\/p>\n <\/p>\n 4. Pipe the mascarpone filling (see recipe below) into the bottom of the pears when they have cooled.<\/p>\n <\/p>\n 5. After straining the reserved poaching liquid, reduce over low heat to a syrup-like consistency (do not use high heat or you will scorch the sauce).<\/p>\n <\/p>\n 6. Fill a squeeze bottle (or jar) with the syrup and add an equal part Sauternes as well as a teaspoon or two of honey to taste.<\/p>\n <\/p>\n 7. Serve the filled pears with vanilla ice cream, a bit of the Sauternes sauce and a glass of Sauternes.<\/p>\n If you desire to increase the number of pears cooked the liquid need not be increased proportionally- just make sure there is always plenty of liquid to cover the pear flesh<\/p>\n The poaching liquid can be made ahead up to 2 days ahead of time-this will also intensify the final flavor<\/p>\n <\/p>\n <\/p>\n Ingredients for the mascarpone filling:<\/strong><\/p>\n 1\/2 cups mascarpone cheese<\/p>\n 1\/2 cup heavy cream <\/p>\n <\/p>\n Preparation of the mascarpone filing<\/strong><\/p>\n 1. Beat all but the cream until thoroughly combined.<\/p>\n <\/p>\n 2. Beat the cream into medium peaks.<\/p>\n <\/p>\n 3. Fold the mascarpone and whipped cream together.<\/p>\n <\/p>\n 4. Using a pastry bag (or a Ziploc with a cut corner) pipe the filling into the cooled pears.<\/p>\n <\/p>\n <\/p>\n Courtesy of Thomas Winslow, Chef<\/p>\n","protected":false},"excerpt":{"rendered":" Serves 8 Ingredients: 1 (750-ml) bottle Sauternes \u00bc cup agave nectar 1 whole vanilla bean, split and scraped 2 whole cloves \u00bd teaspoon nutmeg Zest of 1 lemon Zest of 1 orange Juice of 1 orange Pinch of saffron 1-2 teaspoon honey 4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact […]<\/p>\n","protected":false},"author":3,"featured_media":2329,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,16],"tags":[],"class_list":["post-3880","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_dessert_uk","category-cat_recipes"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t
\n1 whole vanilla bean, split and scraped
\n2 whole cloves
\n\u00bd teaspoon nutmeg
\nZest of 1 lemon
\nZest of 1 orange
\nJuice of 1 orange
\nPinch of saffron
\n1-2 teaspoon honey
\n4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact and cored (ensure you core the pears from the bottom and keep the flesh intact- the goal is to make the pear look untouched while standing upright)<\/p>\n
\nZest of \u00bd lemon
\nZest of \u00bd orange
\n1 teaspoon vanilla<\/p>\n