Impress your sweetheart this Valentine’s by outdoing Martha with this Orange Anise Poached Pear with Marscarpone Cream and Toffee Sauce recipe from local experts Culinary Capers. The name is impressive but the step-by-step recipe breaks it down for any home chef.
Orange Anise Poached Pear with Mascarpone Cream and Toffee Sauce
- 2 firm Bosc pears
- 2 cups dry white wine, Champagne or sparkling wine
- 1 cup water
- 3/4 cups granulated sugar
- 1 vanilla bean
- 4 Tbsp freshly grated orange zest
- 4 Tbsp anise
- Peel, cut in half and core pears.
- Place anise in a Ziploc bag and crush with a mallet or rolling pin to release flavour.
- In a saucepan, combine the wine, water, sugar, anise and orange zest. Bring to a boil.
- Slice your vanilla bean down the centre and scrape out the seeds. Add seeds to the
- liquid. Reduce heat and let simmer for 5 minutes.
- Strain to remove the anise and orange. Place liquid back in a saucepan.
- Keep the poaching liquid to a simmer. Add the pears and poach on a low simmer for
- approximately 25 to 30 minutes or until tender.
- Cool pears in the poaching liquid.
- 1/4 cup unsalted butter
- 1 cup brown sugar
- 1 cup whipping cream
- Place all ingredients together in a saucepan. Stir over low heat until all is combined.
- Bring to a boil for 5 minutes. Cool.
- 250 grams mascarpone cheese
- 1/2 cup whipping cream
- 2 Tbsp maple syrup
- 1 tsp vanilla
- Place the mascarpone in a mixer bowl. With the whisk attachment, soften the cheese
- gently for about 1 minute. Slowly start adding in the cream, a little at a time, making
- sure to scrape the bowl often to avoid any lumps.
- Continue adding until all the cream is incorporated. Whip until mixture is light and
- fluffy. Add in the maple syrup and vanilla. Chill until serving.
- Spoon warmed toffee sauce on a plate. Place room temperature pears on top. Place a
- dollop of the mascarpone cream in the centre of the pear. If desired, finish with a
- sprinkle of toasted hazelnuts and fresh orange zest.
Note: All the elements can be made a day before and stored in the fridge.
Thanks to Culinary Capers for sharing!