by Minimally Invasive
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Minimally Invasive's Notes:
Expand4 pears, any variety (or 8 pears if you use Seckel) Ask a question about this ingredient
2 tablespoons lemon juice Ask a question about this ingredient
1 tablespoon sugar Ask a question about this ingredient
2 tablespoons water Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
1 cup whipping cream Ask a question about this ingredient
1 vanilla bean Ask a question about this ingredient
1 cup mascarpone Ask a question about this ingredient
1/4-1/3 cup sugar Ask a question about this ingredient
2-3 tablespoons espresso, chilled Ask a question about this ingredient
cocoa powder, for finishing Ask a question about this ingredient
ground almonds, for finishing (optional) Ask a question about this ingredient
Preheat oven to 375 degrees. Peel pears if you like (not really necessary if you buy organic), halve them lengthwise and core. Place cut side up in a roasting pan and sprinkle with lemon juice. Sprinkle sugar evenly over pear halves and dot with butter. Pour water into the roasting pan and bake pears for 30 minutes, basting with pan juices a few times. Flip pears over and bake an additional 30 minutes, basting with pan juices a few times. Pears are ready when a knife slips easily into the thickest part. (Seckel pears may take less time. Start checking for done-ness around the 40-minute mark.) Allow pears to cool to room temperature.
Ask a question about this stepPour whipping cream into a small bowl. Slice vanilla bean in half lengthwise and scrape seeds into the cream, stirring to evenly distribute. Add bean to cream. Cover bowl and refrigerate for at least an hour, along with the bowl and beater of an electric stand mixer.
Ask a question about this stepJust before serving, pour cream through a fine mesh strainer into the chilled mixing bowl. Add mascarpone and espresso, and beat on medium speed until ingredients are just combined. Increase speed to medium-high and with mixer running, sprinkle in sugar, beating until soft peaks form.
Ask a question about this stepTop a pear half with a dollop of mascarpone cream. Add one or both of the finishing ingredients to taste.
Ask a question about this stepAbsolutely! I've made it with coffee when I didn't feel like running out for espresso.
Tried this out with some fresh-picked pears... the pears were not too soft, not too hard after roasting, and the whipped cream is heavenly! Thank you for the recipe.
So glad you enjoyed it, and thanks for letting me know!
Yum, you had me at espresso and marscapone. Looks and sounds heavenly!
I can't wait to try! Beautiful picture too!
Andrew is an artisan chocolatier and the owner of Garrison Confections Gourmet Chocolate Shop.
Beautiful-classy recipe. Could I use strong brewed coffee if espresso isn't a possibility?