Poaching the pears in coffee adds a bitterness that cuts the sweetness of the honey and pear, perfect if you like a dessert that isn’t too sweet. The poached pear can also be sliced and served on a charcuterie board or cut into pieces and added to a salad.
Ingredients
- 4 pears such as Bartlett, ripe, but firm
- 4-5 cups coffee, brewed
- 1/4 cup whisky
- 1/4 cup honey
- 1 cup mascarpone cheese
- 1 tablespoon heavy cream
- 1 cinnamon stick
- 2 pieces star anise
- pinch of sea salt
Preparation
Add the coffee to a small- to medium-sized pot. The pot should be just big enough to hold four pears.
Carve a decorative leaf into a section of the skin of each pear and peel the rest. Place the pears into the coffee. When all four pears are peeled and placed into the pot, the coffee should cover the pears. Add more coffee if necessary. Add the whisky, honey, cinnamon, star anise and salt. Place on a burner over medium-low heat and bring to a low simmer (you should see wisps of steam, but no bubbles.)
Cook the pears for about 30 minutes (maybe a little more if the pear was hard and less if it was softer.) You want the pear to start to feel soft, but not mushy. Remove the pot from the heat and allow to cool to room temperature.
The pears should now stay in this liquid for at least 4 hours, but it’s best if they stay in longer, preferably overnight or a full day.
You can place a lid on the pot and leave it in a cool spot or transfer them to another container and place in the fridge (you should bring them up to room temperature to serve).
Before serving, place 1½ cups of poaching liquid into a small pot and reduce over medium-low heat. The liquid should be reduced until it becomes thick and syrupy. Reserve.
In a small mixing bowl, add the mascarpone and the cream and mix together. This will help to make it more spreadable.
To serve, spread a ¼ cup of mascarpone onto each plate. Place one pear on top of the marscapone and drizzle with the reduced coffee syrup.
