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Poached Pear with Mascarpone Nougatine
with Wine Suggestions
Serves 4

The 'masterpiece' from Toasting Talent winemakers dinner that we hosted at the Crowne Plaza Ottawa. Executive Chef Willi agreed to allow his secrets to this creation for you to recreate at home.  Enjoy!

The Savvy Grapes wine suggestion:
Dessert Wine - Ice wine, Muscato D'Asti
This dessert really does not need a wine to enhance any of its delicate flavours.  If you feel inclined to pair with a sweet wine, it is suggested that the wine should not overpower the dessert. An Italian sweet sparkling wine, Moscato d'Asti or a Canadian ice wine made with Riesling (light & refreshing) would be a good choice.  
Particular wines: If you are adventuresome, try Angels Gate Winery Cabernet Franc icewine (red)

Poached Pear
4 pears, peeled
3 cups red wine
1 ½ cup water
1 slice orange
1 slice lemon
½ cinnamon stick
1 cup sugar 

Bring ingredients to a boil and add pears. Put a sheet of parchment on top of the pears to weigh them down. Allow pears to simmer in syrup until they are semi-soft. Remove pot from heat and allow pears to cool in syrup. Store pears covered in syrup.

Mascarpone Nougatine

½ cup hazelnuts
½ cup sugar
1 tbsp butter 

Caramelize sugar with butter. Add the hazelnuts and remove from heat. Allow mixture to cool. Grind cooled caramel nut mixture in a food processor until granular.

120g (4oz) mascarpone
1 tbsp icing sugar
1 ½ tsp Sherry

Mix ingredients and add a tbsp of the ground nougatine.

To Assemble
Take the core out of the pear from the bottom using a parisienne  scoop (or melon-baller). 

Cut the bottom of the pear off, about ¾ inch from the base. Fill the bottom of the pear with the mascarpone nougatine and place the fanned top of the pear on top. 

Serve with white and dark chocolate sauces. Garnish with fresh mint and raspberries.

Dark Chocolate Sauce

70g (2.5oz) dark semi-sweet chocolate
¼ cup milk
1 tbsp whipping cream
1 tbsp sugar
1 tbsp diced cold butter

Melt the chocolate over a double boiler. Melt chocolate over double boiler. Bring milk, cream and sugar to a boil. Add to chocolate. Bring to a simmer for a couple of minutes and add butter. Remove immediately from the heat and stir until butter has been incorporated.

White Chocolate Sauce

80g (3oz) white chocolate
1/8 cup milk
¼ cup whipping cream
1 tbsp chopped fresh mint
¼ tsp caraway seeds

Melt chocolate over double boiler. Bring milk, cream and caraway seeds to a boil.

Add mint and let infuse for 10 min. Strain and add to chocolate bring to simmer. Take off heat and keep warm.

 
HAVING A PARTY?
Trying to figure out which wines to serve? The Savvy Grapes will help you! Send us your menu & we will select wines to complement each course. The best part...there is no charge. Cheers!

The Savvy Grapes, Inc.
 Accredited Sommeliers
Contact us on: 
(613) 851-1785 or email

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