Poached Pears with Blackberry Honey Creme Fraiche

Makes 6 servings

  • 1 bottle Pinot Noir, or Cabernet Sauvignon
  • 1 lemon
  • 1 orange
  • 1 cup honey
  • 6 black peppercorns
  • 2 cinnamon sticks
  • 6 large pears
  • 8 oz. créme fraiche
  • 1/2 cup honey
  • 2 baskets 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.

Recipe courtesy of The National Honey Board.

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