📝 About This Recipe
This sophisticated dessert reimagines the classic French poire à l'Albufera by infusing the poaching liquid with the complex, botanical depth of Angostura bitters. The pears transform into shimmering, ruby-hued jewels, absorbing notes of gentian root, cinnamon, and clove that balance the natural sweetness of the fruit. It is a masterclass in using liquid seasonings to elevate simple ingredients into a five-star culinary experience.
🥗 Ingredients
The Fruit
- 4 pieces Bosc or Anjou Pears (firm but ripe, stems attached)
- 1/2 piece Lemon (for rubbing to prevent browning)
Poaching Liquid & Seasonings
- 1.5 tablespoons Angostura Aromatic Bitters (the star liquid seasoning)
- 750 ml Dry Red Wine (such as Cabernet Sauvignon or Merlot)
- 1 cup Granulated Sugar
- 1/2 cup Water
- 1 piece Cinnamon Stick (3-inch length)
- 2 pieces Star Anise (whole)
- 2 strips Orange Peel (wide strips, pith removed)
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
For Serving
- 1/2 cup Mascarpone Cheese (chilled)
- 1/4 cup Heavy Cream
- 2 tablespoons Pistachios (toasted and crushed)
- 4 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
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1
Begin by preparing the pears. Use a vegetable peeler to remove the skin in long, smooth strokes from the stem down to the base, keeping the stem intact for an elegant presentation.
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2
Slice a small, flat sliver off the bottom of each pear so they can stand upright on a plate later. Rub the peeled surface immediately with the cut lemon to prevent oxidation.
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3
In a deep, medium-sized saucepan, combine the red wine, sugar, water, and the Angostura bitters. Stir over medium heat until the sugar has completely dissolved.
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4
Add the cinnamon stick, star anise, orange peel, and the vanilla bean (both seeds and pod) to the liquid. Bring the mixture to a gentle simmer.
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5
Carefully lower the pears into the poaching liquid. They should be mostly submerged; if not, add a touch more wine or water.
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6
Cut a circle of parchment paper the same diameter as your pot (a cartouche) and place it directly on the surface of the liquid. This keeps the pears submerged and ensures even coloring.
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7
Reduce the heat to low and simmer very gently for 25-35 minutes. Test for doneness by piercing the thickest part of a pear with a paring knife; it should slide in with no resistance.
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8
Once tender, remove the pan from the heat. Allow the pears to cool completely inside the poaching liquid; this 'steeping' phase is where the Angostura botanicals truly penetrate the fruit.
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9
Using a slotted spoon, carefully remove the cooled pears and set them aside on a plate.
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10
Bring the remaining poaching liquid back to a boil over medium-high heat. Cook for 10-15 minutes until it reduces to a thick, syrupy consistency that coats the back of a spoon.
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11
While the syrup reduces, whisk the mascarpone and heavy cream together until light and airy.
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12
To serve, place a dollop of the mascarpone cream in the center of a shallow bowl. Stand a pear upright on the cream, drizzle generously with the warm Angostura reduction, and garnish with crushed pistachios and a mint sprig.
💡 Chef's Tips
Choose Bosc pears for their firm texture; they hold their shape beautifully during the long poaching process. If you don't have red wine, a mixture of pomegranate juice and a splash of balsamic vinegar works as a wonderful non-alcoholic base. Don't discard the leftover syrup! It is incredible drizzled over vanilla ice cream or used as a base for a cocktail. Make these a day in advance and store them in the liquid in the fridge; the flavor and color will become even more intense. Always use a 'cartouche' (parchment lid) to prevent the tops of the pears from turning brown or drying out.
🍽️ Serving Suggestions
Pair with a glass of the same red wine used for poaching to bridge the flavors. Serve alongside a crisp shortbread cookie for a crunchy textural contrast. A small glass of Tawny Port beautifully complements the spicy notes of the Angostura bitters. For a brunch twist, serve the sliced poached pears over thick-cut brioche French toast. Accompany with a sharp blue cheese for those who prefer a savory-sweet finish to their meal.