Serves | 4
- 4 Bosc pears, peeled
- 3 cups tart cherry juice, unsweetened apple juice or pomegranate juice
- 1/4 cup honey
- 1/2 fresh vanilla bean, split
- 1/4 cup crème fraîche or mascarpone cheese
- 1/4 cup toasted hazelnuts
- Scoop out the core from the bottom of each pear using a melon baller. Make sure you have removed all the seeds, but keep the bottom of the pear intact.
- Add the fruit juice, honey and vanilla bean to a medium saucepan and bring to a simmer. Add the pears; if the pears are not covered with the poaching liquid, add water to cover them.
- Cover the pears with a circle of parchment paper that has a 1-inch diameter vent hole in the center of it. Cover with a lid and simmer gently for about 20 to 25 minutes. If a paring knife goes in easily, the pears are done.
- Remove the pears from the simmering liquid and place on a tray to cool.
- Continue to simmer the poaching liquid until it is reduced by half.
- Serve the pears drizzled with the cooled poaching liquid, a dollop of crème fraîche and a sprinkling of hazelnuts.
Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson