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.
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.
Christmas, Christmas menu, dessert, pear
Tried this recipe?