Poached Pears with Blackberry Honey Crème Fraiche
- Yield: 6 servings
- 1-- (750ml) bottle Pinot Noir, or Cabernet Sauvignon
- 1-- lemon
- 1-- orange
- 1cup honey
- 6-- black peppercorns
- 2-- cinnamon sticks
- 2large pears
- 8ounces créme fraiche
- 1/2cup honey
- 1pint sweet fresh blackberries
- 6large mint leaves
- Bring the wine and 4 1/4 cups of water to a boil then lower to medium heat. Cut the lemon and orange in half and squeeze into the poaching liquid removing the seeds. Add the 100% pure honey, cinnamon sticks and peppercorns. Carefully peel the pears leaving the stem on. Gently drop the pears into the poaching liquid and cook for about 1 hour until a paring knife can be inserted into the center of the pear. Remove the pears from the liquid, drain and refrigerate.
- Put half of the crème fraiche and ¼ cup of the honey and 1 basket of the blackberries into a blender. Gently pulse until blended. Pass the mixture through a sieve and refrigerate. Mix the remaining crème fraiche with the remaining honey. On a plate, place the chilled pear standing up in the center of each plate and drizzle the 2 flavors of crème fraiche and sprinkle the whole berries around the pear. Next to the stem, insert 1 mint leaf.