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Creamy Pistachio Nut Filling, recipe follows
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Special equipment: a wide saucepot, parchment paper, a parisienne scoop/small melon baller, a piping bag
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Juice the lemon and orange, reserving the juiced citrus halves.
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Put the juice, citrus halves, wine, water, honey, ginger, black peppercorns, cloves, cardamom, star anise and bay leaf in a wide saucepot.
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Gently place the pears into the liquid.
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Make a circle of parchment paper that is 1/2-inch larger than the pot and cover surface completely with the parchment paper (see Cook's Note*).
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Make sure the pears are fully submerged but not touching the bottom of the pot.
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Bring the poaching liquid and pears to a boil, then reduce the heat to just below a simmer.
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Cook the pears until fork tender.
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Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked.
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Gently transfer pears to a glass or ceramic bowl.
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Pour enough poaching liquid over pears just to cover.
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Cover and refrigerate for several hours, preferably overnight; the longer the pears soak, the darker they will become.
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Strain remaining poaching liquid and return to saucepan.
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Cook over high heat until a syrupy consistency is achieved or the syrup coats the back of a spoon.
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Chill until the pears are served.
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Use a parisienne scoop to remove each pear's core, hollowing out a 1-inch wide cavity that starts at the base and extends 3/4 of the way up the pear.
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Transfer the Creamy Pistachio Nut Filling to a piping bag without a tip.
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Gently fill the pear cavity until it slightly overflows.
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(The overflow will help to provide a sticky surface to stand the pear up on.)
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Place the pear, base side down, in a bowl and surround with 1-ounce of the syrup.
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Serve.
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Cook's Note: *Make sure the poaching liquid is kept below a simmer so that the delicate pears don't fall apart from the agitation of the liquid.
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In a medium-sized bowl, cream the mascarpone, sugar, and vanilla together.
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Stir in the pistachio nuts.
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Use immediately or refrigerate and return to room temperature before filling the pears.
