You are here: Home » Recipes » Poached Pears with Blackberry Honey Crème Fraiche Poached Pears with Blackberry Honey Crème Fraiche Recipe by National Honey Board Yield 6 servings These deep red poached pears make an elegant, impressive dessert. PrintEmail Ingredients 1 -- (750ml) bottle Pinot Noir, or Cabernet Sauvignon1 -- lemon1 -- orange1 cup honey6 -- black peppercorns2 -- cinnamon sticks2 large pears8 ounces créme fraiche1/2 cup honey1 pint sweet fresh blackberries6 large mint leaves Instructions 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.