Redwine poached pears with Marscapone-pistachio filling

Submitted by: Mark Krebs
Awesome. Sabrina made this (I'm pretty sure). Credit to food network for the recipe: not mine.

Difficulty: Difficult - for experienced cooks

Dietary guidance: v 

Ingredients

* 1 x orange
* 1 x lemon
* 1 x bottle (25-ounce/750-mL) of red wine (recommended: Shiraz/Syrah or Zinfandel)
* 8 cups water (2 L)
* 1/2 cup honey (125 mL)
* 1 x (1-inch/2.5-cm) piece fresh ginger, sliced
* 1/2 tsp black peppercorns (2 mL)
* 1/2 tsp cloves (2 mL)
* 4 x cardamom seeds
* 2 x star anise
* 1 x bay leaf
* 6 x Bartlett pears, peeled
* Creamy Pistachio Nut Filling, recipe follows

Creamy Pistachio Nut Filling

* 1 1/2 cups mascarpone cheese (375 mL)
* 3 tbsp sugar (45 mL)
* 1 tsp vanilla extract (5 mL)
* 1/2 cup pistachios, coarsely chopped (125 mL)

Method

Red Wine Poached Pears With Creamy Pistachio Nut Filling

1. Juice the lemon and orange, reserving the juiced citrus halves. Put the juice, citrus halves, wine, water, honey, ginger, black peppercorns, cloves, cardamom, star anise, and bay leaf in a wide saucepot. Gently place the pears into the liquid. Make a circle of parchment paper that’s 1/2 inch (12 mm) larger than the pot and cover completely with the parchment paper (see Cook’s Note). Make sure the pears are fully submerged but not touching the bottom of the pot. Bring the poaching liquid and pears to a boil, then reduce the heat to just below a simmer.
2. Cook the pears until fork tender. Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked. Gently transfer the pears to a glass or ceramic bowl. Pour just enough poaching liquid over pears just to cover. Cover and refrigerate for several hours, preferably overnight; the longer the pears soak, the darker they will become.
3. Strain the remaining poaching liquid and return to the saucepan. Cook over high heat until a syrupy consistency is achieved or the syrup coats the back of a spoon. Chill until the pears are served.
4. Use a parisienne scoop to remove each pear’s core, hollowing out a 1-inch wide (2.5-cm) cavity that starts at the base and extends 3/4 of the way up the pear. Transfer the Creamy Pistachio Nut Filling to a piping bag without a tip. Gently fill the pear cavity until it slightly overflows. (The overflow will help to provide a sticky surface to stand the pear up on.) Place the pear base side down in a bowl and surround it with 1 ounce (30 mL) of the syrup. Serve.
5. Yield: 6 pears

Creamy Pistachio Nut Filling

1. In a medium-sized bowl, cream the mascarpone, sugar, and vanilla together. Stir in the pistachio nuts.
2. Use immediately or refrigerate and bring back to room temperature before filling the pears.
3. Yield: 2 cups (500 mL)

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