Orange Poach Pear, Champagne Reduction, Lemon whipped Mascarpone

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Orange Poach Pear, Champagne Reduction, Lemon whipped Mascarpone


Yield: 4 Portions | Prep Time: 15 Minutes | Cook Time: 45 Minutes

Ingredients:

Poached Pear:
1 Bosc Pear, peeled, cut into quarters and core removed
2 cups Orange Juice, fresh or store bought
1/4 cup Caster Sugar
1/2 fresh Vanilla Bean
2 Orange peels

Champagne Reduction:
1 bunch Champagne Grapes, removed of the stem and washed
2 tbsp Caster Sugar
1 tsp of Lemon juice, strained or seeds removed
1/2 cup water

Lemon Whipped Mascarpone:
1/2 cup Mascarpone
1 tbsp Lemon Zest
1 tbsp Icing Sugar
1 tsp Heavy Cream

Method:

Poached Pear:
In a small pot add the orange juice, sugar and vanilla. Place on a stove top over medium heat. Bring the mixture a simmer and reduce temperature to low. Add the pear quarters and orange peels, make sure the pears are completely submerged in the liquid. Cook for 30 minutes or until the pears are fork tender. Remove the pears from the liquid when finished and allow them to cool in the fridge. Strain the liquid mixture in to a separate pot and place the pot back on the stove top over medium high heat. Reduce the liquid until it starts to thicken, resembling a syrup (roughly 10-15 minutes).

Reduction:
Place clean grapes in a medium size pot, add the sugar, water and lemon juice. Place the pot over medium low heat and let the grapes cook away for 30 minutes. When the grapes have broken down and change colour, remove the pot from the stove top and empty contents into a fine strainer over another pot. Using the base of a spoon, press the grapes in the strainer to extract all the juices left inside. Place the pot over low heat and reduce for another 5 minutes or until the mixture is thick like syrup. Remove from the heat when finished. You can serve the reduction while its warm or cool and use later.

Lemon Whipped Mascarpone:
In a small bowl add the mascarpone, lemon zest, cream, and icing sugar. Using a fork or whisk, mix the contents till well incorporated. Keep refrigerated until needed.