Poached Pears With Blackberry Honey Crème Fraiche


For the pears:
For the blackberry honey crème fraiche:
8 ounces crème fraiche
6 large mint leaves


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.
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.
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.
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.


Recipe by Chef John Rivera Sedlar for National Honey Board


8 servings


Friday, September 10, 2010 - 4:58pm


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