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A Tasty Valentine's Day Dessert from Culinary Capers

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Submitted by CountDown Events on Mon, 02/13/2012 - 23:14


On Valentine’s Day, when most couples like to go out to a restaurant for that romantic dinner for two, some choose to stay at home to test their culinary prowess and have their romantic dinners by the fire place. Well here is a little treat for those choosing the latter, brought to you by the Pastry Chef Kim Collishaw of Culinary Capers. A tasty dessert for you and the love of your life to enjoy on the most romantic day of the year.

Bon Appétit!

Orange Anise Poached Pear with Mascarpone Cream and Toffee Sauce

Serves 2

2 firm Bosc pears
2 cups dry white wine, Champagne or sparkling wine
1 cup water
¾ cups granulated sugar
1 vanilla bean
4 Tbsp freshly grated orange zest
4 Tbsp anise


Method:
Peel, cut in half and core pears.
Place anise in a Ziploc bag and crush with a mallet or rolling pin to release flavour.
In a saucepan, combine the wine, water, sugar, anise and orange zest. Bring to a boil.
Slice your vanilla bean down the centre and scrape out the seeds. Add seeds to the liquid.
Reduce heat and let simmer for 5 minutes.
Strain to remove the anise and orange. Place liquid back in a saucepan.
Keep the poaching liquid to a simmer. Add and poach the pears on a low simmer for approximately 25 to 30 minutes or until tender.
Cool pears in the poaching liquid.

Toffee Sauce:
¼ cup unsalted butter
1 cup brown sugar
1 cup whipping cream

Place all ingredients together in a saucepan. Stir over low heat until all is combined. Bring to a boil for 5 minutes. Cool.

Mascarpone Cream:
250 grams mascarpone cheese
½ cup whipping cream
2 Tbsp maple syrup
1 tsp vanilla

Place the mascarpone in a mixer bowl. With your whisk attachment, soften the cheese gently for about 1 minute. Slowly start adding in the cream, a little at a time, making sure to scrape the bowl often to avoid any lumps.
Continue adding until all the cream is incorporated. Whip until mixture is light and fluffy. Add in your maple syrup and vanilla. Chill until serving.

To Assemble:
Spoon warmed toffee sauce on a plate.
Place room temperature pears on top.
Place a dollop of the mascarpone cream in the centre of the pear.
If desired, finish with a sprinkle of toasted hazelnuts and fresh orange zest.
Note: All the elements can be made a day before and stored in the fridge.

If you would like to have Chef Collishaw bake you a tasty dessert for one of your fabulous parties you can contact them at 604-875-0123 or check out their website at CulinaryCapers.com for fun ideas and menus. We have always enjoyed the tasty sweets and savoury dishes of Culinary Capers at the Crème de la Crème Grand Wedding Showcase.

Be sure to stay in touch for other great party ideas by following us at @CountDownEvents
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