Orange Anise Poached Pear with Mascarpone Cream and Toffee Sauce

A valentine’s dessert necessitates chocolate. Here’s one from Culinary Capers — a poached pear, cooked in sparkling wine for romance; mascarpone cream and toffee sauce add the naughty bits. — Mia Stainsby 2 firm Bosc pears 4 tablespoons ( 60 ml) anise seeds 2 cups ( 500 ml) dry white wine, Champagne or sparkling wine 1 cup ( 250 ml) water 3/ 4 cups ( 180 ml) granulated sugar 4 tablespoons ( 60 ml) freshly grated orange zest 1 vanilla bean 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 vanilla bean down the centre, scrape out the seeds and add to the liquid. Reduce heat and simmer for 5 minutes. Strain to remove the anise and orange. Place liquid back in a saucepan and simmer. Add pears and simmer for 25 to 30 minutes or until tender. Cool pears in the poaching liquid. Toffee Sauce 1/ 4 cup ( 60 ml) unsalted butter 1 cup ( 250 ml) brown sugar 1 cup ( 250 ml) 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 10 ounces ( 250 g) mascarpone cheese 1/ 2 cup ( 125 ml) whipping cream 2 tablespoons ( 30 ml) maple syrup 1 teaspoon ( 5 ml) vanilla Place the mascarpone in a mixer bowl and whisk the cheese gently for about 1 minute. Add cream a little at a time, scraping bowl often to avoid any lumps. Whip until mixture is light and fluffy. Add maple syrup and vanilla. Chill until serving. To serve, spoon warmed toffee sauce on a plate. Place room temperature pears on top. Place a dollop of the mascarpone cream on pear.

Makes 2 servings.