Maple Poached Pears on a Bed of Vanilla Yogurt
½ cup maple syrup, plus more to drizzle
4 pears (Bosch or any other pear that looks good)
2 Cinnamon Sticks
Fresh grated nutmeg
Peel, halve and core the pears. In large saucepan, add ½ cup maple syrup, two cinnamon sticks, and enough water to cover pears. Cover and cook pears for approximately 20 minutes, testing for doneness with a paring knife or skewer. Allow to cool. Put two heaping tablespoons or more of vanilla yogurt in oval egg dishes. Place pear on top, drizzle with maple syrup, and top with freshly grated nutmeg.
Poached Pears in Beaujolais Spiced Wine with Honey Mascarpone Cream
1 cup water
1 cup Beaujolais wine
3 strips orange zest
1 cup orange juice
1/4 cup lemon juice
1 cup sugar
4 slices fresh ginger
1 cinnamon stick
1 vanilla bean, sliced in half lengthwise
4 Bosc pears, peeled, cored, and cut in half
8 oz Mascarpone cheese
16 oz heavy whipping cream
1/4 cup honey
Combine first 8 ingredients in deep sauté pan. Scrape seeds from vanilla bean into liquid and put whole bean pod in as well. Bring to a boil. Lower heat.
Cut the core out of the pears with a melon baller before placing in liquid, cut side down in pan. Gently simmer for 10 minutes. Turn them over and cook until just tender, about 8-10 minutes more, testing for doneness with a paring knife or skewer. Set aside to cook in poaching liquid. Before serving, remove pears and set aside. Remove zest, cinnamon stick and vanilla bean pod from liquid and reduce liquid to 1 cup (until thick and syrupy). Serve pear halves drizzled with sauce over vanilla yogurt in oval egg dishes.
Honey Mascarpone Cream: Put one 8 oz container Mascarpone in bowl with 1 pint of heavy whipping cream. Add about 1/4-1/3 cup honey. Blend all ingredients with mixer then beat until whipped and stiff peaks form. Serve on side of pears. Yields: one cup