Chardonnay poached Christmas pears
Are you still looking for a delicious and surprising dessert to finish your Christmas menu? Then try this Chardonnay poached Christmas pears.
Ingredients
- 4 pears conference
- 500 ml Chardonnay
- 2 tablespoons honey
- 1 orange
- 1 cinnamon stick
- 1 vanilla pod
- star anise
- nutmeg
for garnishing
- 100 gram mascarpone
- 100 ml whipped cream
- 2 tablespoons icing sugar
- orange zest
Instructions
- Peel the pears from the top to the bottom. Keep the stalks attached. Cut away a bit at the bottom so that they stand stable. Optionally, you can still remove the core with a potato drill.
- Mix the Chardonnay with the orange juice, honey, the vanilla pod (sliced along the length), cinnamon stick, star anise, nutmeg and the zest of half of the orange.
- Bring it to a simmer and then add the pears. Let them cook for about 15-20 minutes.
- Meanwhile beat the cream and mix it with the mascarpone, icing sugar and the other half of the orange zest. Put it in the fridge to cool down.
- When the pears are ready, put them also aside and let them cool down.
- Then bring the Chardonnay to boil again and add (icing) sugar up to taste. Let it cool down also.
- Spread the mascarpone cream on a plate, and then put a pear in the middle of it. It helps to keep the pear stable. Pour with a teaspoon some of the syrup over the pear and enjoy.
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