Epicureans Poached Pear

Ingredients

Poached pears

4 ripe but firm pears (Conference or Williams)
30 cl Epicurean’s Spirit
50 cl water
100 g light brown sugar
1 vanilla bean
1 cinnamon stick
1 anise (optional)

Light honey cream

200 g mascarpone
20 cl heavy cream (very cold)
40 g mild honey
1 tbsp Epicurean’s Gin (about 1.5 cl)

For Decoration

A few toasted hazelnuts (or grilled almonds)
Orange zest

Instructions:

Poached pears
Peel the pears, keeping the stems on.
In a saucepan, combine the water, Epicurean’s Spirit, sugar, split vanilla bean, cinnamon stick, and star anise.
Bring to a gentle simmer, then add the pears.
Cook over low heat for about 20 minutes, basting occasionally.
Check with the tip of a knife: the pears should be tender but still hold their shape.
Keep the pears in the syrup until ready to plate.
Light honey cream
Whip the very cold cream into a soft chantilly.
Add the mascarpone and whisk briefly until smooth.
Gently fold in the honey and Epicurean’s Gin.
Chill in the refrigerator.
Decoration
Place one pear in the center of each plate.
Lightly spoon over reduced syrup (reduce a little of the syrup for a few minutes to intensify the flavors).
Add a quenelle or spoonful of honey cream on the side.
Sprinkle with crushed hazelnuts, a little orange zest, and fresh herbs.