📝 About This Recipe
This elegant dessert elevates the humble pear into a sophisticated masterpiece using the gentle, apple-like notes of premium chamomile blossoms. The fruit is slowly simmered in a fragrant aromatic bath of floral tea, wildflower honey, and warm spices, resulting in a translucent, buttery texture. It is a testament to the power of floral essences in modern pastry, offering a light yet deeply comforting finish to any refined meal.
🥗 Ingredients
The Poaching Liquid
- 4 cups Water (filtered for best flavor)
- 1/2 cup Dried Chamomile Flowers (high-quality loose leaf or 6 tea bags)
- 3/4 cup Wildflower Honey (or clover honey for a mild profile)
- 1/4 cup Granulated Sugar
- 1 piece Vanilla Bean (split lengthwise and seeds scraped)
- 1 piece Lemon (peeled into wide strips and juiced)
- 1 piece Cinnamon Stick (Ceylon variety preferred)
- 1 inch Fresh Ginger (peeled and thinly sliced)
The Fruit
- 4 pieces Bosc or Anjou Pears (firm but ripe, stems attached)
For Serving
- 1/2 cup Mascarpone Cheese (chilled)
- 1/4 cup Heavy Cream (to lighten the mascarpone)
- 2 tablespoons Toasted Sliced Almonds (for crunch)
- 4 sprigs Fresh Mint (for garnish)
👨🍳 Instructions
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1
In a large, heavy-bottomed saucepan or a Dutch oven, combine the water, honey, and granulated sugar over medium heat. Stir occasionally until the sugar and honey have completely dissolved.
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2
Add the loose chamomile flowers (or tea bags), lemon zest strips, lemon juice, cinnamon stick, and sliced ginger to the pot. Bring the mixture to a gentle boil.
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3
Once boiling, reduce the heat to low and let the aromatic base simmer for 10 minutes to allow the chamomile and spices to fully infuse the water.
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4
While the liquid simmers, prepare the pears. Use a vegetable peeler to remove the skin smoothly, working from the stem down to the base. Keep the stems intact for an elegant presentation.
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5
Slice a small sliver off the bottom of each pear so they can stand upright when served. Use a melon baller or small spoon to gently remove the core from the bottom of the pear.
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6
Using a fine-mesh strainer, strain the solids out of the poaching liquid and return the clear, aromatic liquid to the pot. Add the scraped vanilla seeds and the pod itself.
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7
Carefully place the pears into the poaching liquid. They should be mostly submerged. If they float, place a piece of parchment paper (a 'cartouche') or a small heat-proof plate on top to keep them submerged.
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8
Simmer the pears gently over medium-low heat. Do not let the liquid boil vigorously, as this can break the delicate flesh of the fruit. Cook for 20-30 minutes.
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9
Test for doneness by piercing the thickest part of the pear with a paring knife; it should slide in with zero resistance, like room-temperature butter.
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10
Once tender, remove the pot from the heat. Allow the pears to cool completely in the poaching liquid; this ensures they absorb the maximum amount of flavor and achieve a translucent look.
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11
Once cooled, transfer the pears to a plate. Increase the heat under the remaining liquid to medium-high and boil for 10-15 minutes until reduced to a thick, golden syrup.
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12
In a small bowl, whisk the mascarpone and heavy cream together until smooth and slightly aerated.
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13
To serve, place a pear in the center of a shallow bowl. Drizzle generously with the reduced chamomile syrup, add a dollop of the mascarpone cream, and garnish with toasted almonds and a sprig of mint.
💡 Chef's Tips
Choose pears that are firm to the touch; overripe pears will turn to mush during the poaching process. If using tea bags, ensure they are 100% chamomile without added hibiscus, which would turn the pears pink. For an even deeper flavor, poach the pears a day in advance and let them sit in the liquid in the refrigerator overnight. Don't discard the leftover syrup; it is incredible stirred into cocktails, iced tea, or drizzled over morning oatmeal. Always peel the pears as smoothly as possible, as every ridge will be visible once the fruit is poached.
🍽️ Serving Suggestions
Pair with a chilled glass of Late Harvest Riesling or a sweet Moscato d'Asti. Serve alongside a crisp shortbread cookie to provide a textural contrast to the soft fruit. A side of warm Earl Grey tea complements the floral notes of the chamomile beautifully. For a dairy-free option, substitute the mascarpone with a dollop of coconut cream. Add a few fresh raspberries to the bowl for a pop of color and a hit of acidity.