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Brandy poached Pear with Mascarpone cream !!! using Saffron, Cinnamon and Star anise
Poaching is a very interesting technique of cooking which requires great patience to get maximum flavor into the core ingredient. As it is a very gentle way of slow cooking the more time invested into it the better the end result will be.
Saffron the most expensive spice in the world, just a pinch goes a long way. The deep auburn color, heady aroma and sweet flavor adds vibrancy and exquisiteness to any dish. This hand picked flower commonly known as the sunshine spice is fit for the gods!!
Pears are such versatile fruits used extensively in desserts and the method of poaching works perfect on these fruits as they are generally hard and takes time to soften.
Here i have tried to combine Mediterranean spices with this beautiful fruit in a poaching liquid with a generous of splurge of Brandy to intensify the flavor.
What you need
- Pear – 1
- Saffron good quality – 1/4 tsp slightly crushed
- Cinnamon – two or three sticks
- Star anise – 2 to 3
- Salt – a pinch
- Sugar – 1 cup
- Water – 2 and half cups
- Vanilla pod split open – 1( vanilla extract can be used
- Brandy or Rum – 2 tbsps or more…keep tasting as you add
- Half a lime
- Mascarpone cream
How to go aboutPeel your pear and rub lime on it. Prepare your poaching liquid in a deep thick bottomed pan, the pear need to be completely immersed in the liquid. Combine water and sugar and as it heats up add the rest one by one starting with the spices. Throw in the saffron, cinnamon, star anise, vanilla, salt and the alcohol. Once the mixture comes to a boiling point immerse the pear and let it gently simmer for 1 to 1 1/2 half hours or till the mixture starts to turn slightly thick. Switch off and pour into a jar and leave for two days which will help pear to absorb all the spices really well. When you want to serve take the pear out and reduce the liquid till it becomes sticky but pourable. Serve with Mascarpone cream or any other combination you can come up with.