Paris Tea-Poached Pears with Acacia Honey Mascarpone

At the Lello table

This is a poached pear for people who do not want another red-wine poached pear. Nina’s Paris Je T’aime brings vanilla-and-caramel black-tea notes to the fruit without staining it burgundy, while Acacia Honey sweetens the poaching liquid without masking the tea.

Method

1. Combine the water, sugar, tea and lemon zest in a saucepan wide enough to hold the pears. Bring just to a simmer, then remove from the heat and steep for 5 minutes. Strain and return the liquid to the pan.
2. Add the lemon juice and pears. Cover with a parchment round if needed to keep them submerged. Simmer very gently for 25 to 30 minutes, turning occasionally, until tender when pierced.
3. Cool the pears in the syrup, then chill for at least 1 hour if serving cold.
4. Whisk the mascarpone with the honey and heavy cream until smooth and softly spoonable.
5. Reduce a little of the poaching liquid if you would like a more concentrated syrup. Serve each pear with a spoonful of the mascarpone and a little syrup.

Cook’s notes

• The mascarpone should taste only lightly sweet. Its role is to soften the tea and lemon, not turn the dessert into frosting.
• Poached pears can be served slightly cool or at room temperature; refrigerator-cold fruit tastes muted.
• A small amount of reduced syrup is better than a flood on the plate.

Substitutions

• Bosc or Anjou pears work particularly well here.
• Crème fraîche can replace the mascarpone for a tangier finish.
• A vanilla pod or a small piece of cinnamon can be added to the poaching liquid, though the tea should remain the first impression.

To serve

Serve after dinner or as part of a tea table with thin butter biscuits.

Storage & make-ahead

Keep the pears in their syrup for up to 2 days in the refrigerator.