Poached Pears in Spicy Pomegranate Juice (On a Bed of Vanilla Mascarpone)
Whole pears are poached over low heat with fresh pomegranate juice, cinnamon sticks, star anise and cloves until they turn ruby red; A light chef's dessert worthy of a winter feast, with velvety mascarpone cream with Madagascar vanilla, crunchy pistachios and thickened pomegranate syrup underneath.
Ingredients
Ingredients
Step-by-Step Method
Preparing the Pears
Peel the hard pears properly, without removing their stems. Cut a very thin slice from their bottom base so they can lie flat.
Preparing Spicy Pomegranate Pomegranate Liquid
Add fresh pomegranate juice, honey, cinnamon sticks, star anise and cloves to a narrow and deep saucepan. Stir over medium heat until the honey dissolves and bring to a boil.
Poaching Pears on Low Heat
Place the pears upright in the pot. Turn the stove to low. Cover it with a round baking paper (cartouche) with a hole in the middle and slowly poach it for about 30-35 minutes until the pears are soft enough to sink into with a fork and become ruby red throughout.
Extracting Pomegranate Syrup
Carefully remove the cooked pears from the pomegranate juice and let them cool. Simmer the remaining spicy pomegranate juice in the pot over high heat for about 8-10 minutes until it reaches the consistency of a thick, bright and fluid syrup.
Vanilla Mascarpone Cream and Tanning
Lightly beat the mascarpone cheese with the seeds of the vanilla pod until it reaches a smooth and silky consistency. Create an elegant base with mascarpone cream for dessert plates. Place the poached pears on top upright. Serve by drizzling with warm pomegranate syrup and garnishing with crushed green pistachios.
Chef's Tips & Tricks
Ruby pear, vanilla mascarpone and crunchy pistachios infused in spicy pomegranate juice.