As promised in the Beer and Food Pairing article, here is Nella Cucina’s own Chef Joanne Lusted’s luscious Beer Poached Pears with Brandied Mascarpone recipe. You’ll find the recipe calls for some killer Trois Pistoles beer from Quebec- one of Canada’s beer capitals – and the flavour is truly wonderful (it’s made with roasted malt). If you can’t find Trois Poistoles in your area, you can substitute it with strong, dark ale. The tasting notes for this beer are, according to Unibroue (the makers of said beer): “wild fruit with a port wine aftertaste.” Hope that helps!
A friendly word of warning: The caramel in this dessert is outrageously good- just don’t blame anyone if the urge to lick your plate hits you once you’re all done!
Beer Poached Pears with Brandied Mascarpone- Courtesy of Nella Cucina and Joanne Lusted
Serves 8
“The rich malt and spiciness of this beer with notes of raisins and nutmeg make a caramel sauce to die for. Yes - brandy and beer do mix! The brandy in the mascarpone enhances all the delicious flavours that the beer adds to this dessert,” says Joanne. You heard it here first!
Ingredients
· 8 Anjou pears
· 3 cups Beer ~ Trois Pistoles
· 1 cup granulated sugar
· 2 cinnamon stick
· 2 whole cloves
· 2 strips lemon rind
· 1 cup mascarpone cheese
· 2/3 cup granulated sugar
· ¼ cup brandy
· 1 ½ cup 35 % whipping cream
· 1 1/3 cup granulated sugar
· 1 pkg amaretti cookies
Method:
1. Peel the pears. Cut them in half lengthwise and scoop out the cores with a melon-baller.
2. Combine the Trois Pistoles beer, sugar, cinnamon, lemon rind, and cloves in a large saucepan. Put the pears, cut-side down, into the saucepan and warm over medium heat until the sugar has dissolved. Increase heat so that the liquid barely bubbles. Poach until pears are soft when pierced with a fork (about 30 minutes). Note: Turn the pears over half way through the cooking if the beer mixture does not completely cover them, so that they cook evenly.
3. Meanwhile, in a medium bowl, combine mascarpone, sugar, and brandy. Beat together with a wooden spoon until fluffy. Cover and set aside in fridge.
4. Warm the whipping cream in a small saucepan to hot, but not boiling.
5. Remove the pears to a platter and allow to cool. Remove the cinnamon stick and cloves.
6. Return the poaching liquid to a high heat, bring to a boil, and reduce to 1 cup. Lower the heat and add 1 1/3 cup sugar, stirring until it is dissolved. Increase the heat to medium high and cook the syrup to a light caramel. Be careful that it does not get too dark. DO NOT STIR! As soon as it has reached a nice rich caramel colour, remove from the heat and slowly add the warm cream. It will bubble ~ be very careful. Return the pan to a medium heat and cook, stirring, until the sauce is smooth.
To Serve
Spoon the caramel onto each plate. Place half a pear to top, cut-side up. Place a spoonful of mascarpone filling into the cavity. Top with another pear half, cut side down, and slightly off-center. Crush the amaretti cookies and sprinkle over the filling. Enjoy!
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