Poached Pears With Blackberry Honey Crème Fraiche
Recipe by Chef John Rivera Sedlar for National Honey Board
Total Steps
4
Ingredients
11
Tools Needed
7
Related Article
http://www.rovingchef.net/recipes/desserts/lemon_posset.htmIngredients
- 1 cup 100% pure honey
- 6 large pears
- 1 bottle Pinot Noir or Cabernet Sauvignon
- 2 cinnamon sticks
- 6 black peppercorns
- 1 orange
- 1 lemon
- 8 ounce crème fraiche
- 1/2 cup 100% pure honey
- 2 sweet fresh blackberries
- 6 large mint leaves
Instructions
Step 1
Bring the wine and 1 liter of water to a boil, then lower to medium heat. Cut the lemon and orange in half and squeeze into the poaching liquid, removing the seeds. Add the 100% pure honey, cinnamon sticks, and peppercorns.
Step 2
Carefully peel the pears, leaving the stem on. Gently drop the pears into the poaching liquid and cook for about 1 hour until a paring knife can be inserted into the center of the pear. Remove the pears from the liquid, drain and refrigerate.
Step 3
Put half of the crème fraiche, 1/4 cup of the 100% pure honey, and 1 basket of the blackberries into a blender. Gently pulse until blended. Pass the mixture through a sieve and refrigerate.
Step 4
Mix the remaining crème fraiche with the remaining honey. On a plate, place the chilled pear standing up in the center of each plate and drizzle the two flavors of crème fraiche. Sprinkle the whole berries around the pear. Next to the stem, insert 1 mint leaf.