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Add a photoRaciónes: 4
Ingredientes
- 4 x Ripe but hard bosc pears, stem intact
- 1 c. Dry white wine
- 1/4 c. , plus 1 Tbsp. chestnut honey
- 1/2 c. Water
- 1 x Cinnamon sticks
- 1 x Lemon, Zest of
- 1 1/2 x Vanilla beans, split
- 1/2 c. Mascarpone cheese
Direcciones
- Preheat oven to 350 degrees.
- Combine wine, 1/4 c. chestnut honey, water, cinnamon, and lemon zest in a medium saucepan.
- Scrape the seeds from the vanilla bean and add in the seeds and the scraped bean to the pot. Bring to a simmer, stirring. Pour the poaching liquid into a baking dish just large sufficient to hold the pears.
- Keeping stems intact, remove the core from the pear using a melon baller (apple corer) entering through the base and removing only the woody core and seeds. Trim the skin off the base only of the pear and place upright in baking dish. Bake the pears about 25 to 35 min or possibly till tender. You must baste the pears with the liquid every 5 to 7 min. The skins should be crinkly. Remove from oven and let cold in the liquid.
- Combine the mascarpone with the remaining 1 Tbsp. chestnut honey.
- Using a pastry bag, fill each pear at its base with the mascarpone.
- Serve drizzled with poaching syrup.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 51 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 69mg | 2% |
| Total Carbs 2.32g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.66g | 0% |
| Protein 0.13g | 0% |
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