Honey Poached Pears

So much like the debate of what is the difference between a muffin and a cupcake, the debate of whether fruit is dessert or not can stir up quite a bit of controversy. I would like to use this post as my way of taking an official position in this long and drawn-out conflict. 

Fruit is dessert. Yes, I said it. Fairly healthy and very yummy. Winter is the perfect time for warm fruit desserts like crisps and hot pies, but poached fruit is one of my favorites. As you may have figured out by now, I love soft, almost mushy, foods. Poached pears mean taking a delicious, soft fruit and infusing it with even more sweet, syrupy flavors and making it just the tiniest bit softer. With the addition of the cool and creamy mascarpone, this is perfect on a cold evening. Feel free to save the sauce to put in hot apple juice or cider, or to mix into warm milk. Honestly, I had the leftover pears and mascarpone for breakfast with a bowl of oatmeal (I mixed the sauce into the oatmeal to sweeten it). I love finding good uses for leftovers.

Also, this would be delicious sprinkled with almond slivers or some granola.

Honey Poached Pears
From Epicurious 

Serves 4 (one pear half each)

2 firm but ripe large Bosc pears, peeled, halved, cored

2 tablespoons fresh lemon juice

1 cup water

1/2 cup dry white wine

6 tablespoons honey

1/2 vanilla bean, split lengthwise; or 2 teaspoons vanilla extract

1/2 cup mascarpone cheese

2 teaspoons sugar

2 teaspoons brandy or dark rum

Toss pears with lemon juice in large bowl. Set aside. Combine 1 cup water, wine and honey in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until honey dissolves. Add pears. Cover mixture with round piece of parchment paper. Reduce heat to medium-low. Simmer until pears are just tender when pierced, turning when half-way through cooking, about 15 minutes.

Using slotted spoon, transfer pears to large bowl. Boil poaching liquid until reduced to 3/4 cup, about 2 minutes. Cool syrup. Pour syrup over pears. Cover and refrigerate until cold, at least 8 hours or overnight. Remove vanilla bean.

Whisk mascarpone cheese, sugar and brandy in large bowl until smooth. Add 1/4 cup chilled poaching syrup and whisk until soft peaks form.

Thinly slice each pear half lengthwise, leaving slices attached at stem end. Using metal spatula, transfer pears to plates. Gently press on pears to fan slightly. Spoon some syrup over pears. Spoon mascarpone cream alongside each pear half and serve.