Home Recipes Red wine poached pear

Red wine poached pear

Poached pear with vanilla mascarpone cream and pecan crumble.

Alcohol Fruit Nuts

Red wine poached pear

Debic's Culinary Team

Debic

Ingredients

For 10 servings

Poached pear

10 Conference pears

750 ml red wine

150 g sugar

1 cinnamon stick

2 star anise

3 cardamom pods

2 bay leaves

Pecan crumble

100 g pecan nuts

75 g plain flour

50 g soft brown sugar

50 g cold butter, diced

salt

Vanilla mascarpone cream

300 g Debic Cream Plus Mascarpone

30 g sugar

1 vanilla pod

Finish

10 chocolate Christmas decorations, Dobla

10 white chocolate spirals

10 white edible flowers

10 pieces of gold leaf

Debic products used

Cream Plus Mascarpone 1L

Preparation

Poached pear

Peel the pears and poach in the red wine with the sugar and spices until tender.

Leave to cool completely in the poaching liquor.

Reduce a portion of the liquor to a syrup.

Pecan crumble

Roughly chop the pecan nuts and mix with the soft brown sugar and flour.

Rub in the cold butter with your fingertips until a crumble forms.

Spread onto a silicone baking mat and bake at 160°C.

Leave to cool and break into a finer crumble if needed.

Store in an airtight container.

Vanilla mascarpone cream

Whip the Cream Plus Mascarpone with the sugar and the seeds scraped from the vanilla pod until light and smooth.

Assembly

Place the pear on the plate.

Arrange a quenelle of vanilla mascarpone cream and a spoonful of red wine syrup alongside.

Finishing touch

Finish with the chocolate decorations, edible flower petals and gold leaf.

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