Spiced Pears With Chocolate Mascarpone Food

SPICED POACHED PEARS IN CHOCOLATE SAUCE

Steps:

• In a pan big enough to hold the pears snugly, tip in all the ingredients except the pears. Half fill the pan with water and bring to the boil. Simmer for 10 mins to infuse, drop in pears, cover and gently poach for about 30 mins until soft. Turn off the heat and set aside. The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.
• To make the chocolate sauce, tip the chocolate into a heatproof bowl. Bring the cream, milk and cinnamon to the boil and pour over the chocolate. Stir until the chocolate has melted. To serve, drain the pears and, holding them by the stem, dip them in the chocolate sauce to completely cover. Serve each pear with a generous scoop of vanilla ice cream.

WHITE CHOCOLATE TIRAMISU TRIFLE WITH SPICED PEARS

Steps:

• For spiced pears:
• Combine first 6 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to boil. Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes. Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours.
• Using slotted spoon, transfer pears to plate. Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes. Strain into 2-cup measuring cup; discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold.
• For mousse:
• Combine white chocolate, pear brandy, and 1/4 cup water in top of double boiler set over simmering water. Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean; discard bean. Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mixture until barely lukewarm.
• Using electric mixer, beat 1 cup cream in medium bowl until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill white chocolate mousse until set, about 3 hours. DO AHEAD: Pears and mousse can be made 1 day ahead. Keep chilled.
• For trifle assembly:
• Cut pears lengthwise in half and remove cores and stems; cut halves lengthwise into 1/4-inch-thick slices.
• Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers). Drizzle 5 tablespoons pear syrup evenly over ladyfingers. Using small offset spatula, spread 1/3 of white chocolate mousse over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin). Starting at outer edges of dish, place pear slices in single layer with curved edges against sides of dish atop mousse, covering completely. Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times. Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over). Drizzle ladyfingers evenly with 5 tablespoons syrup. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate trifle and remaining pear syrup separately.
• Using electric mixer, beat 2 cups whipping cream in large bowl until soft peaks form. Add 1/4 cup pear syrup and beat until stiff peaks form. Working in batches, transfer cream to large pastry bag fitted with large star tip. Pipe rosettes all over top of trifle, mounding slightly in center. Sprinkle with crystallized ginger. Garnish with chocolate curls. DO AHEAD: Can be made 6 hours ahead. Keep refrigerated.
• Sift powdered sugar over trifle just before serving.
• * Mascarpone is an Italian cream cheese; sold at many supermarkets and at Italian markets.
• ** Available in the bakery or bread section of some supermarkets and at specialty foods stores.

SPICED PEARS WITH CHOCOLATE MASCARPONE

Steps:

• To make the spiced pears: In a large non-aluminum saucepan combine the wine, sugar, vanilla bean, lemon zest and orange peels. Tie the cloves, bay leaves, peppercorns and thyme in a piece of cheesecloth; add to the pan with nutmeg, mace, cardamom and cinnamon stick. Bring to a boil; reduce heat and simmer uncovered for 15 minutes.
• Peel pears and cut in half length-wise. Add the pears to the liquid, cover and reduce heat to medium-low. Gently cook about 5 to 15 minutes, or until almost tender. Remove from the heat and let sit covered 5 minutes.
• Remove the pears from the syrup and allow to cool to room temperature on a wire rack. Chill the syrup on ice; when completely cooled, add the pears, cover and refrigerate for 4 hours or overnight.
• To make the chocolate mascarpone: Melt chocolate in microwave or in top of double-boiler over boiling water. Cool slightly. Whip the mascarpone with the powdered sugar until smooth. Add the melted chocolate and rum, whisking well. Refrigerate until chilled. Spoon into a pastry bag fitted with star tip and set aside.
• Preheat oven to 450-degrees F. Remove the pears from the syrup and drain. With teaspoon or melon baller, carefully hollow out the pears, removing the core. Place the pears in an oven proof skillet large enough to hold all 8 halves. Brush with melted butter.
• Bake in the preheated oven for 5 minutes or until barely heated through. Remove the skillet and carefully turn pears over in the hot butter. Transfer 2 halves to each warm serving plates and fill each half pear with chocolate mascarpone. Sprinkle with walnuts. Serve immediately with biscotti.

HONEY-POACHED PEARS WITH MASCARPONE

Steps:

• Toss pears with lemon juice in large bowl. Set aside. Combine 1 cup water, wine and honey in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until honey dissolves. Add pears. Cover mixture with round piece of parchment paper. Reduce heat to medium-low. Simmer until pears are just tender when pierced, turning when half-way through cooking, about 15 minutes.
• Using slotted spoon, transfer pears to large bowl. Boil poaching liquid until reduced to 3/4 cup, about 2 minutes. Cool syrup. Pour syrup over pears. Cover and refrigerate until cold, at least 8 hours or overnight. Remove vanilla bean.
• Whisk mascarpone cheese, sugar and brandy in large bowl until smooth. Add 1/4 cup chilled poaching syrup and whisk until soft peaks form.
• Thinly slice each pear half lengthwise, leaving slices attached at stem end. Using metal spatula, transfer pears to plates. Gently press on pears to fan slightly. Spoon some syrup over pears. Spoon mascarpone cream alongside each pear half and serve.

RED WINE POACHED PEARS WITH MASCARPONE FILLING

Steps:

• Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them.
• Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.
• Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.
• Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.

BAKED CRISP WITH FIVE SPICED APPLES, PEARS, DRUNKEN PRUNES, AND MASCARPONE CREAM

Steps:

• In a small pot over low heat, add the prunes and wine. Bring to a simmer and then remove from the heat and let steep for 10 to 15 minutes.
• Plating: Remove the cobbler dishes from the oven and serve hot topped with mascarpone cream.
• In a medium bowl, combine the apples and pears with the lemon juice. Using another small bowl, mix together the sugar, cornstarch, five-spice powder, cinnamon, cloves, and ginger. Add the dry mixture to the apples and pears and toss until coated. Pour the prune and sugar mixture into the fruit and toss again.
• Coat the cobbler dishes with butter and generously fill with the fruit mixture (it will shrink down as it bakes). Top each serving with 1/4 cup oat crisp topping and bake in a preheated 350 degrees F oven for 30 to 45 minutes, until the fruit is tender and topping is golden and crunchy. In a small bowl, mix the mascarpone with the chopped lemon zest. Reserve in the fridge.
• In a food processor, combine the oats, butter, flour, and both sugars and blend just until crumbly. Be careful not to over-process, as the mixture will become pasty.

WHITE CHOCOLATE TIRAMISU TRIFLE WITH SPICED PEARS

Steps:

• For spiced pears:.
• Combine first 6 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to boil. Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes. Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours.
• Using slotted spoon, transfer pears to plate. Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes. Strain into 2-cup measuring cup; discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold.
• For mousse:.
• Combine white chocolate, pear brandy, and 1/4 cup water in top of double boiler set over simmering water. Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean; discard bean. Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mixture until barely lukewarm.
• Using electric mixer, beat 1 cup cream in medium bowl until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill white chocolate mousse until set, about 3 hours. DO AHEAD: Pears and mousse can be made 1 day ahead. Keep chilled.
• For trifle assembly:.
• Cut pears lengthwise in half and remove cores and stems; cut halves lengthwise into 1/4-inch-thick slices.
• Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers). Drizzle 5 tablespoons pear syrup evenly over ladyfingers. Using small offset spatula, spread 1/3 of white chocolate mousse over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin). Starting at outer edges of dish, place pear slices in single layer with curved edges against sides of dish atop mousse, covering completely. Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times. Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over). Drizzle ladyfingers evenly with 5 tablespoons syrup. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate trifle and remaining pear syrup separately.
• Using electric mixer, beat 2 cups whipping cream in large bowl until soft peaks form. Add 1/4 cup pear syrup and beat until stiff peaks form. Working in batches, transfer cream to large pastry bag fitted with large star tip. Pipe rosettes all over top of trifle, mounding slightly in center. Sprinkle with crystallized ginger. Garnish with chocolate curls. DO AHEAD: Can be made 6 hours ahead. Keep refrigerated.

SPICED PEARS

Steps:

• Immediately place peeled and quartered pears in cold water with lemon juice to prevent them from turning brown.
• In a 3-gallon stockpot, blend vinegar, sugar, water and spices.
• Drain pears, add to pot and bring to a rolling boil.
• Reduce heat to simmer and cook until pears are tender and can be pierced with a fork.
• Cool then refrigerate overnight to give the flavors time to meld. Drain brine then serve.

POACHED PEARS WITH CHOCOLATE-PEAR SAUCE

Steps:

• Stir pear nectar, white wine and sugar in a heavy large saucepan over med.high heat until sugar dissolves and syrup comes to a boil.
• Add pears to syrup in saucepan.Cover pan, reduce heat to med.- low, and simmer until pears are tender, about 8 minutes.
• Using slotted spoon transfer pears to plate.
• Increase heat to med.- high and boil poaching liquid until reduced to 3/4 cup, about 8 minutes. Remove pan from heat.
• Add chocolate; whisk until chocolate melts and sauce is smooth.
• Place 1 warm pear half on each plate. Top with warm chocolate sauce. Or, cover pears and chocolate sauce separately and refrigerate up to 2 days; then serve pears cold with sauce, rewarming sauce, if desired.

SPICED PEARS

Steps:

• Drain pears, reserving syrup; set the pears aside. In a small saucepan, combine the syrup, brown sugar, nutmeg and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Add pears and simmer for about 5 minutes more or until heated through.