Sure, these look like simple poached pears. And it looks like I fancied them up a bit by adding mint leaves, and a berry sauce.
But … wait! There’s more! I experimented a bit at holiday time, when I was given a cranberry curd made by my friend Kitt. I cored, poached, and stuffed some pears with the curd.
Several weeks ago I made lemon curd, and the experimentation continued. Unlike the cranberry curd, the lemon curd needed something to give it body. I whipped up some cream cheese, folded in the curd and…
The result? A nice surprise of creamy-lemony flavor when we cut into our pears. Alas, we ate these too fast and I didn’t get a photo of the sliced pear with the filling showing…
There are so many more experiments to try! Perhaps nut paste, or a luscious ganache… maybe, now that it’s autumn, a blue cheese mousse and a drizzle of chestnut honey?
For my guests, it will always be a surprise!
~ David
Pear Surprise
4 small pears, around 4-5 ounces each
poaching liquid to cover (see notes)
2 tablespoons cream cheese, room temperature
2 tablespoons lemon curd
4-6 tablespoons berry purée (see notes)
mint leaves, with 1/4-inch stems, for garnish
Core the pears leaving the tops, with stems, in tact. Peel the pears, and place in the poaching liquid. Bring them to a boil, reduce heat, then cook at a brisk simmer for 5-10 minutes – depending on ripeness – or until easily pierced with the tip of a sharp knife. Remove from the heat and let cool. Cover and refrigerate the pears, in their poaching liquid, for several hours. I find it practical to poach the pears 1 or 2 days in advance and store them refrigerated in their poaching liquid.
Combine the cream cheese and lemon curd and refrigerate, covered, for an hour to firm. This can also be made in advance and kept refrigerated.
Before dinner guests arrive, remove pears from the poaching liquid, drain, and pat dry with paper towels, including the cavity. Put a tablespoon of the lemon-cheese mixture in each cavity, scraping off any excess that won’t go in. Place the pears, standing on a plate, back in the refrigerator.
When time to serve, spoon a tablespoon or two of berry purée on a plate and top with a pear. Using a small skewer, make a hole in the top near the stem and insert the stem of the mint leaf.
Serves 4.
Notes
Poaching Liquid. There are so many variants, the simplest being water and sugar. The liquid may be spiced with cinnamon and ginger, or citrus peel, or flavored with wine. White wine – which is what I used – doesn’t change the color of the pear. Rosé will give them a slight blush, and red wine or port will turn them deep pink or, after sitting in their poaching liquid for a day, dark red. You need to have enough liquid to cover the pears, and for these four, I used about 1/2 cup sugar.
Berry Purée. I use fresh berries whenever I can but frozen berries are convenience an excellent substitute! Use raspberries, or a mixture of berries. Cook the berries with a little sugar and a dash of liqueur, if desired. I use Chambord, Cointreau, Triple Sec, or Amaretto. Simmer for 5 minutes or so (until berries soften – if using blueberries, they should have popped!), then cool and push through a fine-mesh sieve into a bowl. The longer you cook them, the thicker the purée.
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Gerlinde de Broekert
October 13, 2018 at 11:30 pmDavid, what a great idea! I would have never thought of stuffing poached pears.
Cocoa & Lavender
October 16, 2018 at 8:15 pmThanks, Geinde! My poor guests… they’re going to see a lot of stuff poached pears in the next year!
Ron
October 14, 2018 at 10:20 amA lovely dessert, one that I would certainly enjoy. We often poach pears in red wine, sugar and cinnamon stick, but I never thought of coring them and filling them. Great thinking David.
Cocoa & Lavender
October 16, 2018 at 8:15 pmWe do them in red or white wine, Ron, and the flavors are slightly different, and it’s fun to do different preparations.
Anonymous
October 14, 2018 at 4:56 pmA fine, unique work of art. Looks very tasty!
THANK YOU for the weekly inspirations!
Bruce Baer
Cocoa & Lavender
October 16, 2018 at 8:16 pmThanks, Bruce! It’s really my pleasure.
The-FoodTrotter
October 14, 2018 at 9:06 pmThe lemon curd filling brings a real hint of tanginess that goes well with the mellow and sugary flavour of the pear! It's very beautiful, I love it 😉
Cocoa & Lavender
October 16, 2018 at 8:16 pmThanks, Romain! It does make for a very elegant dessert.
Eha
October 14, 2018 at 11:42 pmMethinks you have taught a whole plethora of poached pear lovers to think again 🙂 ! Oh, a blue cheese mousse sounds quite up my alley . . .
Cocoa & Lavender
October 16, 2018 at 8:17 pmSo true, Eha! I wonder what we will see in the future from all our friends!
Christina | Christina's Cucina
October 15, 2018 at 5:56 amBeautiful, David! I do love this element of surprise! I've often thought of doing this with chocolate lava cakes!
Cocoa & Lavender
October 16, 2018 at 8:18 pmI used to stuff individual chocolate cakes with truffles… The chocolate kind, of course. It was fun when each cake had a different flavor truffle.
John | heneedsfood
October 15, 2018 at 10:46 amBlue cheese mousse in a poached pear? Please invite me over when you experiment with that one? Not that I don't want to try this one filled with curd and cream cheese!
Cocoa & Lavender
October 16, 2018 at 8:18 pmIt’s definitely going to be my next trial, John. I’m thinking Gorgonzola cheese for sure!
2pots2cook
October 15, 2018 at 3:42 pmJazzy one ! Love it David !
Cocoa & Lavender
October 16, 2018 at 8:18 pmThanks! Quite fun to keep folks guessing!
Valentina
October 15, 2018 at 10:00 pmHow beautiful. This would be such a delicious special dessert to serve for Thanksgiving. Move over pies! The flavor combination sounds divine.
Cocoa & Lavender
October 16, 2018 at 8:19 pmThanks for that idea, Valentina! I would’ve never thought of serving these for Thanksgiving.
Sippity Sup
October 16, 2018 at 12:08 amWell since you didn't get the photo of the luscious interior I guess I just have to make these for myself to see what I missed. GREG
Cocoa & Lavender
October 16, 2018 at 8:20 pmWe were so piggy, Greg. I wish I had simply taken a little time to get a picture. However, if you make them, you can take a picture and send it to me!
Marcelle
October 17, 2018 at 2:09 pmSuch a beautiful dessert and undoubtedly delicious too, David!
Cocoa & Lavender
October 17, 2018 at 5:55 pmThanks, Marcelle!
Kitchen Riffs
October 17, 2018 at 3:32 pmWow, neat idea! I love lemon and lemon curd, and the idea of adding cream cheese to the mix is brilliant. And then using it to stuff a poached pear? Genius. Excellent recipe and very creative — thanks.
Cocoa & Lavender
October 17, 2018 at 5:55 pmThanks, John – being creative in the kitchen is my favorite contact sport!
All That I'm Eating
October 18, 2018 at 1:25 pmThis is such a great idea and I love how you've presented it, it looks amazing. Almost a shame to eat it!
Cocoa & Lavender
October 21, 2018 at 1:58 pmYet somehow we managed, Caroline!
Karen (Back Road Journal)
October 19, 2018 at 11:58 amWhen we had the orchard, I had lots of pears. I've stuffed poached pears with blue cheese, definitely give it a try. Now I've got to try your with the lemon curd and berry sauce…it sounds delicious.
Cocoa & Lavender
October 21, 2018 at 1:59 pmWe miss our pear tree in Maine, too, Karen!
Fran @ Gday Souffle
October 20, 2018 at 9:24 amYummy! Wish I could've seen the photo of the pears with the filling oozing out!
Cocoa & Lavender
October 21, 2018 at 2:00 pmI felt bad, Fran – but, sometimes, when caught up in the aromas, flavors, and textures, I forget the camera!
Jean | DelightfulRepast.com
October 22, 2018 at 1:44 pmA beautiful surprise, David! And it reminds me, I don't do nearly enough with pears. Must remedy that soon. So pretty.
Cocoa & Lavender
October 23, 2018 at 1:34 pmAnd this is such a great season fro pears, Jean – poach away! 🙂
Emma @ Bake Then Eat
October 27, 2018 at 10:07 pmI love poached pears but I love the thought of filling them even more. What a wonderful idea.
Cocoa & Lavender
November 2, 2018 at 1:01 pmThanks, Emma – and there are so many possibilities, too!
Isabelle
November 2, 2018 at 5:51 amIl est superbe ce dessert ! J'aime beaucoup cette idée de farcir les poires pochées. Bonne journée
Cocoa & Lavender
November 2, 2018 at 1:03 pmMerci mille fois, Isabelle! Les poires pochées sont un dessert merveilleux – et les farcir avec quelque chose les rend juste plus spéciales. Pensez à toutes les possibilités! Bonne juornée à vous aussi!