Sunday, February 17, 2013

Framboise Poached Pears With Mascarpone

I've made this a few times and each time my guests moan. Weird? Nah. It's just that delicious. Poaching these pears in the raspberry beer makes them soft and adds a new layer of flavor. Make the poaching liquid into a syrup and serve with a little mascarpone cheese and it's out of this world. It's a good idea to make this dessert in advance too because you want to serve cold.

Pair this awesome dessert with an imperial stout. The rich, chocolately, roasty, and sweet stout would work wonders with the pear and raspberry.

Ingredients: (serves 2)
2 Bosc pears, firm with a little give
1 355ml bottle of Lindemans Framboise lambic ale (raspberry)
2 tbsp of sugar
1/2 cup of orange juice
1 cinnamon stick
6 whole cloves
3 allspice berries
1 tsp of coriander seeds, cracked
pinch of nutmeg
A couple tablespoons of mascarpone cheese for plating

With a small 1/4 sized teaspoon, scoop out the seeds of the pear through the bottom. Then peel the pear.
Put the pears and spices in a pan or sauce pan. Then pour the lambic ale and OJ slowly over the pears. Add in the sugar and stir.

Turn the heat to high and bring to an almost boil. Once it gets there, turn back down to medium, and simmer for 15-18min, leaving the pears at rest. When that time is up, turn the pears over and simmer another 15-18min.

When pears are done, take out and place in a bowl, and set in fridge to cool. While the pears are cooling, bring the liquid in the pan to a slow boil, and reduce to an almost syrup consistency. Liquid should coat back of a spoon. When to desired consistency, pour liquid through a strainer into a bowl and let cool in the fridge. 

When dinner is over, pull out two plates. Place some mascarpone cheese in middle of the bowl. Place a pear on top of the cheese and pour the "syrup" over it all. Truly awesome!

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