Pears Poached in Mead

Pears Poached in Mead Recipe

Pears are often poached in red wine or port, which adds both color and flavor, but I find them even sweeter when the poaching liquid is made with Bunratty Mead. The silky cheese accompaniment — a blend of Irish blue cheese and Italian mascarpone, a soft, triple-cream cheese — is a luxurious addition.–Margaret M. Johnson

Pears Poached in Mead Recipe

  • Quick Glance
  • 15 M
  • 1 H
  • Serves 6

Ingredients

  • 1 1/4 cups Bunratty Mead
  • 3/4 cup sugar
  • 1/2 cup water
  • 2 to 3 cinnamon sticks
  • Zest of 1 orange, cut into strips
  • 6 firm Bosc or Bartlett pears, peeled, stems intact
  • 4 ounces mascarpone cheese
  • 4 ounces Cashel Blue cheese, crumbled

Directions

  • 1. In a large saucepan over medium heat, bring the mead, sugar, water, cinnamon sticks, and orange zest to a boil. Cook for 6 to 8 minutes, or until the sugar dissolves and the mixture is syrupy.
  • 2. Reduce the heat to low, add the pears, and simmer, covered, for 25 to 35 minutes, or until the pears are tender. Turn the pears with tongs 2 or 3 times during cooking.
  • 3. Remove from the heat and let the pears cool in the poaching liquid. Strain the liquid into a bowl and set aside.
  • 4. In a small bowl, whisk together the mascarpone and blue cheese until blended.
  • 5. To serve, stand a pear in the center of a dessert plate, spoon some syrup over it, and place a dollop of the cheese mixture nearby.
Hungry for more? Chow down on these:

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

*

Daily Subscription

Enter your email address and get all of our updates sent to your inbox the moment they're posted. Be the first on your block to be in the know.

Preview daily e-mail

Weekly Subscription

Hate tons of emails? Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Then enter your email address for our weekly newsletter.

Preview weekly e-mail