Poached Pears:
2 1/2 cups white wine
5 cups water
2 cups sugar
3 cinnamon sticks
6 cloves
6 peeled rips but firm Bosce pears, cored from the bottom, leaving the stems intact
Mascarpone sauce:
1/2 Cup mascarpone cheese
3/4 Cups heavy cream divided
Caramel sauce:
2/3 Cup sugar
1/4 Cup water
1/4 tsp lemon juice
1/2 Cup heavy cream
2 TBL light corn syrup
1/4 tsp vanilla extract
Chocolate sauce:
8 ounces semisweet chocolate, finely chopped
1 Cup heavy cream
Garnish:
fresh raspberries
Poach the pears:
In a large saucepan, combine the white wine, water, sugar, cinnamon sticks and cloves. Cook over medium heat, stirring frequently until the sugar is dissolved and the mixture comes to a boil. Add the pears. Place a piece of parchment paper, folded in 4, on the surface of the liquid. This will help keep the pears submerged. Simmer for 35 – 40 minutes, or until they are fork tender. remove the pan from the heat. Remove from the heat. Cool the pears in the liquid and refrigerate (can be prepared 2 days in advance).
Make Mascarpone Sauce:
In a small bowl, whisk together the mascarpone and 2 tablespoons of the cream until completely smooth. In a chilled small bowl, using a whisk attachment beat 1/4 cup cream just until soft mounds start to form. Using a rubber spatula gently fold the whipped cream into the mascarpone mixture. Gently fold enough of the remaining cream into the mascarpone until it is the consistency of pancake batter. Cover the surface of the sauce with plastic wrap and refrigerate until serving.
Make the caramel sauce:
In a heavy, small saucepan, combine the sugar, water and lemon juice. Cook over medium-low heat, stirring constantly with a wooden spoon until the sugar is completely dissolved. Raise the heat to medium-high and bring the mixture to a boil. Continue to cook for 6 to 8 minutes, until the mixture turns to an amber coloured caramel. Remove the pan from the heat and using a long handled wooden spoon, stir in the cream and corn syrup. Return the pan to the heat stirring constantly. until the caramel is dissolved and the sauce is smooth. Let cool to room temperature and stir in the vanilla.
Make the chocolate sauce:
Place the chocolate in a medium bowl. In a small saucepan cook the cream over medium-high heat until the mixture comes to a gentle boil. Pour the hot cream over the chocolate and the let mixture stand for 30 seconds. Gently whisk until smooth. keep warm until serving.
Assemble the dessert:
Drain the pears on a wire rack set over a baking sheet. Spoon a thin layer of mascarpone cream on a dessert plate. Fill a plastic bottle with caramel sauce. Beginning at the centre of the plate, squeeze a spiral of caramel sauce over the mascarpone sauce, working toward the edge of the plate. Drag the back of a small knife from the centre of the plate to the edge at 1-inch interval, all around the plate. Place a pear in the centre of a dessert plate. Drizzle some chocolate sauce over the pear. Garnish with raspberries. Serve immediately.
(Based of a recipe from Chocolatier Magazine)
