Poached Pears in Liquid
Drain the pears and cut in half lengthwise
In a medium pot, bring juice and sugar to boil over high heat. Continue to boil on high for 2 minutes.
Remove pot from the heat and carefully place the pears into the liquid.
Use a small plate or bowl to fully submerge the pears in the liquid, if necessary. Let cool to room temp.
Transfer the liquid and pears to a storage container or zip-top bag and refrigerate. The longer the pears sit in the liquid, the darker they will become. A strong, saturated color is reached after two days.
Once desired color is achieved, remove liquid and store pears in the refrigerator for up to 1 week.
Whip mascarpone until fluffy using a hand held mixer or the whisk attachment on a stand mixer.
Gradually add sweetened condense milk while continuing to whip until well blended. Stop the mixer and scrape down the sides.
Continue whipping on high speed for 2-3 minutes. Add the Champagne Paste and blend well.
Scoop filling into tart shells and level filling with a straight or offset metal spatula.
Refrigerate for 2-3 hours.
Cut and arrange pears just before serving. Starting a ½" from the top of the pear, make 3-4 lengthwise cuts.
After cutting, the pear should still be intact at the very top. Slightly fan out each pear and place on top of the chilled filling.
- If mascarpone is not available, cream cheese may be substituted.
- After pears have soaked, the liquid can be reduced to create a sauce. Bring liquid to a boil over high heat. Once boiling, reduce to maintain a simmer and continue to cook until the volume is reduced by half.
What recipes are you planning for the holidays? We want to see your sweet style! Tag us on social @ifiProvisions and use #PastryatHome for a chance to get featured across our channels! Happy holiday baking!