It’s pear season! I love pears… Watch and learn how to make this buttery Poached Pears with Whipped Mascarpone. A pear purchased at the farmer’s market or grocery store will almost always be unripe. Because pears bruise easily, they are picked and shipped in an unripened state. It is very important to properly ripen the pears at home to improve its flavor. Choose firm, fragrant fruit without soft spots. Place the pears in a paper bag. Pierce the bag in several places, fold the top over, and set aside for two to seven days. To check for ripeness, press down gently on the stem end. When ready, it will give slightly. Don’t wait for the pear to feel soft all over, or it will be mushy. Once the pear is ripe, refrigerate, unwashed, wrapped in a paper or plastic bag until ready to use, up to one week. Although pears should be fully ripe for eating out of hand. However, for salads or cooking, they are best when firm-ripe. Watch and learn how to make this quick and easy recipe for buttery poached pears topped with whipped mascarpone.
Poached Pear with Whipped Mascarpone
Makes 4 servings
1 cup apple cider
2 Tablespoons dry vermouth or dry white wine
2 Tablespoons unsalted butter
2 star anise
1/4 teaspoon salt
3 Anjou or Bartlett pears, peeled, cored and sliced into six slices each
4 ounces mascarpone
1 cup heavy cream
2 Tablespoons honey
Crisp almond cookies, for serving (optional)
*** For directions watch the video.
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