Poached Pears With Blackberry Honey Crème Fraiche
By: sonia sanchez
Published: Friday, September 10, 2010 - 4:58pm

Ingredients




For the pears:
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
For the blackberry honey crème fraiche:
8 ounces crème fraiche
1/2 cup 100% pure honey
2 baskets sweet fresh blackberries
6 large mint leaves

Preparation

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. 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. 3 Put half of the crème fraiche and ¼ 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. 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 2 flavors of crème fraiche and sprinkle the whole berries around the pear.  Next to the stem, insert 1 mint leaf.

About


Recipe by Chef John Rivera Sedlar for National Honey Board