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Chai Poached Pears Stuffed With Ginger Mascarpone

Food Network Canada
Yields
4 servings

Recipe courtesy of Esther Benaim and Maggie McKeown, Great Cooks and the T Spot.

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ingredients

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
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directions

Step 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.

Step 2
Step 3

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.

Step 4
Step 5

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.

Step 6
Step 7

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.

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