Citrus and Wine Poached Pear Cubes with Thyme Mascarpone
This dessert transforms classic poached pears into jewel-like cubes, served with a creamy, herbed mascarpone and a drizzle of spiced syrup. It’s a modern twist on an old-world dessert, designed for maximum flavor and minimalist flair.
- Serves
- 8
Directions
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Poach the Pears: In a saucepan, combine wine, water, sugar, lemon zest, and spices. Bring to a gentle simmer. Add the peeled, cored pears and simmer gently for 20–25 minutes, or until just tender. Remove pears and let cool. Strain and reserve the poaching liquid.
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Chill pears until ready to serve. Once cool, cut into even-sized 1-inch cubes. Discard the core.
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Make the Thyme Mascarpone: In a bowl, whisk together mascarpone, heavy cream, thyme, honey, and a pinch of salt until smooth and fluffy. Chill until ready to use.
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Serve: Place a pear cube on a small dessert plate or spoon. Dollop or pipe a small swirl of thyme mascarpone next to or atop the pear. Drizzle with a touch of the reduced poaching syrup and sprinkle with garnishes like crushed pistachios or micro thyme.
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Serving Tip: This dessert is stunning as part of a plated tasting menu or passed on elegant spoons at a cocktail party. Make the pear cubes ahead and chill — assemble just before serving.
From Shawnie's class “Elegant Appetizers”
