So many cuisines feature poached pears. There are more than 3000 pear varietals and they’ve been poached in everything from rosewater to wine. This is our Canadian take on an Argentinian classic by substituting maple syrup for honey. The apple juice keeps the pears tart while the cinnamon, cloves and vanilla bean perfume the dish. Marscapone cream is rich and thick but you can always substitute a great vanilla ice cream in a pinch.
- 4 ripe slightly firm pears peeled
- 3 cups apple juice (750 ml)
- ½ cup pure maple syrup (125 ml)
- 1 cinnamon stick
- 2 whole cloves
- ½ a vanilla bean scraped
- marscapone cream, for serving
- Place all ingredients (along with the vanilla pod) except the pears in sauce pan. Set pan over medium heat bring to a simmer.
- Add pears to liquid. If liquid doesn’t cover the pears add a little more apple juice or water. Reduce heat to medium low and simmer until the pears are soft but still slightly firm in the center and still hold their shape (el dente) about 15 minutes pending on the size of the pear.
- Allow pears to cool in the liquid turning occasionally. Remove pears.
- Strain liquid and reduce sauce over medium high heat, until a nice syrupy consistency.
- To serve place pear standing up drizzled with poaching liquid and a nice dollop of mascarpone cream. Note: if pears are tipsy when you stand them up, slice a small amount from the bottom of the pear to flatten.