Poached Pears with Blackberry Honey Crème Fraiche
- Yield 6 servings
These deep red poached pears make an elegant, impressive dessert.
- 1 -- (750ml) bottle Pinot Noir, or Cabernet Sauvignon
- 1 -- lemon
- 1 -- orange
- 1 cup honey
- 6 -- black peppercorns
- 2 -- cinnamon sticks
- 2 large pears
- 8 ounces créme fraiche
- 1/2 cup honey
- 1 pint sweet fresh blackberries
- 6 large 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.