Ingredients
Scale
- 4 – 6 ripe pears
- 1 1/2 cups white wine
- 1/2 teaspoon real vanilla extract
- 1/4 cup sugar
- 1/4 cup honey
- 1 cinnamon stick
- A small sprig of fresh lavender
For the filling:
- 4 oz. mascarpone cheese
- 1 oz. light cream cheese
- 1 oz. vanilla Greek yogurt
- 2 teaspoons of the lavender wine syrup (after reduction)
- 1 teaspoon honey
- 1/4 – 1/2 teaspoon finely chopped fresh lavender leaves
For the top: Cinnamon roasted almonds or pecans (recipe here)
Instructions
- Set the cheeses for the filling at room temperature to soften them.
- Peel the pears carefully, leaving stems intact. Slice in half vertically, then use a melon baller to neatly remove the core. Set the pears aside.
- In a large saucepan, mix the wine, vanilla, honey and sugar. Add the cinnamon stick and lavender and bring to a boil. Reduce heat to simmer, gently add the pears, and simmer for 10 minutes, then flip the pears to poach the other side. Simmer for another 10 minutes or until the pears are fork-tender.
- Remove from heat and let the pears bathe in the lovely liquid for about 30 minutes, then using a slotted spoon, gently remove the pears from the pan and bring the wine mixture back to a boil. Reduce to simmer and cook, uncovered, for about 20 minutes or so or until the syrup is reduced by about half.
- Once the syrup is done, make the filling: stir together the mascarpone, cream cheese, Greek yogurt, wine syrup, honey, and chopped lavender. Get out the mixer and quickly whip the cheese mixture until it’s fluffy and everything is well mixed.
- Set your pears on serving plates. Add a small spoonful of the mascarpone filling to the hole in each pear half, drizzle with a bit of the lavender wine syrup, then add cinnamon roasted almond slices on top. Garnish with fresh lavender and edible flowers, if desired.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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Nutrition
- Serving Size: 1 - 2 poached pear halves