Chai Poached Pears Stuffed With Ginger Mascarpone

1. 1

   Infuse tea in boiling water for 3 to 5 minutes depending.

2. 2

   Place in large pot and add sugar.

3. 3

   Bring mixture to just under a boil.

4. 4

   Once sugar has dissolved add peeled and cored pears and reduce heat to a simmer.

5. 5

   Poach pears for 15 to 20 minutes or until soft.

6. 6

   Reserve poaching liquid.

7. 7

   Cool to room temperature.

8. 8

   Mix cheese, vanilla and ginger with a fork.

9. 9

   Add 2 tablespoons of poaching liquid to cheese mixture so that it is soft enough to pipe.

10. 10

    Place mixture in a piping bag and fill the holes in the pears.

11. 11

    Place 1 cup of poaching liquid and orange zest in a heavy saucepan and bring to a boil.

12. 12

    In a separate pot combine cream and honey and heat until warm.

13. 13

    When warm add cream mixture slowly to poaching liquid.

14. 14

    To serve place 1 pear on a plate.

15. 15

    Spoon sauce around the pear.

16. 16

    Garnish with a sprinkle of cinnamon, nutmeg and a fresh sprig of mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.