Chai Poached Pears Stuffed With Ginger Mascarpone
- serves 4
Recipe courtesy of Esther Benaim and Maggie McKeown, Great Cooks and the T Spot.
4 tsp mandarin chai tea
8 cup boiling water
2 cup sugar
4 pear, peeled and cored
1 cup mascarpone cheese
1 tsp vanilla
¼ cup crystallized ginger
1 zest of one orange
½ cup heavy cream
¼ cup honey
1 cinnamon, for garnish
1 freshly grated nutmeg for garnish
1 fresh mint sprigs for garnish
1. Infuse tea in boiling water for 3 to 5 minutes depending on preferred taste. Place in large pot and add sugar. Bring mixture to just under a boil. Once sugar has dissolved add peeled and cored pears and reduce heat to a simmer. Poach pears for 15 to 20 minutes until soft. Reserve poaching liquid. Cool to room temperature.
2. Mix cheese, vanilla and ginger with a fork. Add 2 tbsp. of poaching liquid to cheese mixture so that it is soft enough to pipe. The mixture should have a creamy texture. Place mixture in a piping bag and fill the holes in the pears.
3. Place 1 cup of poaching liquid and orange zest in a heavy saucepan and bring to a boil. In a separate pot combine cream and honey and heat until warm. When warm add cream mixture slowly to poaching liquid.
4. To serve place 1 pear on a plate. Spoon sauce around the pear. Garnish with a sprinkle of cinnamon, nutmeg and a fresh sprig of mint.