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
- Quick Glance
- 15 M
- 1 H
- Serves 6
- 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
- 4 ounces Cashel Blue cheese, crumbled
- 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.