Recipe courtesy of Cookworks
Show: Cookworks
Episode: Aphrodisiacs
Total:
13 hr 40 min
Active:
40 min
Yield:
6 servings
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Creamy Pistachio Nut Filling:

Directions

Special equipment: A wide saucepot, parchment paper, a parisienne scoop/small melon baller, a piping bag

Juice the lemon and orange, reserving the juiced citrus halves. Put the juice, citrus halves, wine, water, honey, ginger, black peppercorns, cloves, cardamom, star anise and bay leaf in a wide saucepot. Gently place the pears into the liquid. 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*). Make sure the pears are fully submerged but not touching the bottom of the pot. Bring the poaching liquid and pears to a boil, then reduce the heat to just below a simmer.

Cook the pears until fork tender. Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked. Gently transfer pears to a glass or ceramic bowl. Pour enough poaching liquid over pears just to cover. Cover and refrigerate for several hours, preferably overnight; the longer the pears soak, the darker they will become.

Strain remaining poaching liquid and return to saucepan. Cook over high heat until a syrupy consistency is achieved or the syrup coats the back of a spoon. Chill until the pears are served.

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. Transfer the Creamy Pistachio Nut Filling to a piping bag without a tip. Gently fill the pear cavity until it slightly overflows. (The overflow will help to provide a sticky surface to stand the pear up on.) Place the pear, base side down, in a bowl and surround with 1-ounce of the syrup. Serve.

Creamy Pistachio Nut Filling:

In a medium-sized bowl, cream the mascarpone, sugar, and vanilla together. Stir in the pistachio nuts.

Use immediately or refrigerate and return to room temperature before filling the pears.

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.

IDEAS YOU'LL LOVE

Red Wine Braised Short Ribs

Recipe courtesy of Claire Robinson

Cornish Hens with Red Wine Sauce

Recipe courtesy of Sara Moulton

Perfect Poached Eggs

Recipe courtesy of Alton Brown

Red Velvet Cupcakes

Recipe courtesy of Ina Garten

Pear Clafouti

Recipe courtesy of Ina Garten

Mussels in White Wine

Recipe courtesy of Ina Garten

White Wine Sangria

Recipe courtesy of No Author

Prickly Pear Sorbet

Recipe courtesy of George Duran

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Top 5 Restaurants

          7:30am | 6:30c

          Southern at Heart

          8:30am | 7:30c

          The Pioneer Woman

          9:30am | 8:30c

          The Kitchen

          11am | 10c

          Giada Entertains

          12:30pm | 11:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking