Poached pears
| 4 | Pears (Main) |
| 1 cup | Sugar |
| ½ bottle | White wine, we used Tohu Rewa Blanc de Blanc |
| 3 cups | Water |
| 1 | Vanilla pod, halved |
| 1 | Star anise |
| 1 | Cinnamon stick, halved |
| 1 | Lemon, zested |
| 1 | Orange, zested |
Mascarpone cream
| 200 g | Mascarpone |
| ½ cup | Icing sugar |
| ½ cup | Cream, whipped |
| ½ | Vanilla pods, seeded |
Pistachio praline
| ½ cup | Pistachios, shelled |
| ½ cup | Sugar |
| 3 Tbsp | Water, plus extra for brushing |
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Directions
- Peel the pears and squeeze some lemon juice over to keep them from browning. Place the rest of the ingredients in a large pot over a medium heat. Stir until sugar has fully dissolved then increase heat and bring to the boil.
- Once the poaching liquid has come to the boil, reduce the heat again and add the pears. Cover the pears completely with a piece of baking paper to hold them under the poaching liquid. Cook for 30 minutes or until tender. Remove the pears from the poaching liquid and reduce the poaching liquid to make a syrup then set aside.
- For the praline, line an oven tray with baking paper and arrange the pistachios in a single layer in the centre. Place sugar and water in a small pot over a medium-high heat, gently swirling from time to time, until sugar has dissolved.
- Increase heat and boil over a high heat without stirring until mixture turns a golden caramel colour (about 6 minutes). Run a wet pastry brush around the inside of the pot from time to time to stop the mixture from crystallising.
- Pour the hot toffee over the nuts, ensuring all nuts are coated. Leave to set fully (15-20 minutes). Whizz the praline in a food processor to make a crumb.
- For the mascarpone cream, gently fold together all of the ingredients. Serve the poached pears with a generous dollop of the mascarpone and sprinkle with the praline and pour over some of the poaching syrup to serve
tip
Check out Ray McVinnie's video on'How to make chocolate shards'
