Ingrédients pour Spiced Pears With Chocolate Mascarpone
- Riesling Wine
- ½ cup granulated sugar
- 1 vanilla bean (split and seeds scraped)
- Lemon, Zest Of
- Orange Rind
- 10 whole cloves
- 2 bay leaves
- Peppercorn
- Fresh Thyme
- Ground Nutmeg
- Ground Mace
- Ground Cardamom
- 1 cinnamon stick
- Bartlett Pears
- Bittersweet Chocolate
- Mascarpone Cheese
- 2 tablespoons powdered sugar
- Dark Rum
- 1 tablespoon melted butter
- Chopped walnuts (amount to taste)
- Biscotti (for serving)
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Comment préparer Spiced Pears With Chocolate Mascarpone
- **Prepare the Spiced Pear Syrup:** In a large, non-aluminum saucepan, combine 1 cup dry red wine, ½ cup granulated sugar, 1 vanilla bean (split and seeds scraped), zest of 1 lemon, and zest of 1 orange.
- **Spice Sachet:** Tie 10 whole cloves, 2 bay leaves, 1 teaspoon black peppercorns, and 1 sprig fresh thyme together in a piece of cheesecloth.
- **Simmer the Syrup:** Add the spice sachet to the saucepan along with ½ teaspoon ground nutmeg, ¼ teaspoon ground mace, ¼ teaspoon ground cardamom, and 1 cinnamon stick. Bring to a boil over medium-high heat.
- **Simmer:** Reduce heat to low, and simmer uncovered for 15 minutes.
- **Prepare the Pears:** Peel 4 ripe but firm pears and cut them in half lengthwise. Remove the cores.
- **Poach the Pears:** Add the pear halves to the simmering syrup. Cover, reduce heat to medium-low, and gently cook for 5-15 minutes, or until almost tender.
- **Rest the Pears:** Remove from heat and let sit, covered, for 5 minutes.
- **Cool the Pears:** Remove the pears from the syrup and let them cool to room temperature on a wire rack. Chill the syrup on ice.
- **Refrigerate:** Once completely cooled, add the pears back to the chilled syrup, cover, and refrigerate for at least 4 hours, or preferably overnight.
- **Make the Chocolate Mascarpone Filling:** Melt 4 ounces of semi-sweet chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth, or in a double boiler over simmering water.
- **Cool the Chocolate:** Let the melted chocolate cool slightly.
- **Whip the Mascarpone:** In a separate bowl, whip 8 ounces of mascarpone cheese with 2 tablespoons powdered sugar until smooth and creamy.
- **Combine:** Gently fold in the cooled melted chocolate and 1 tablespoon of rum (optional) into the whipped mascarpone, mixing until well combined.
- **Chill the Filling:** Refrigerate the chocolate mascarpone filling until chilled and firm.
- **Preheat Oven:** Preheat oven to 450°F (232°C).
- **Prepare the Pears for Baking:** Remove the pears from the syrup and drain well. Using a teaspoon or melon baller, gently hollow out the pears a bit more, removing any remaining core.
- **Bake the Pears:** Arrange the pear halves in an oven-safe skillet large enough to hold all 8 halves. Brush with 1 tablespoon of melted butter.
- **Finishing Touch:** Bake for 5 minutes, or until heated through. Carefully flip the pears and bake for another 2-3 minutes.
- **Fill and Serve:** Transfer the pear halves to warm serving plates. Fill each pear half generously with the chilled chocolate mascarpone filling. Sprinkle with chopped walnuts and serve immediately with biscotti.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
197g
Fat
19g
Carbs
21g
