Poached Pears with Maple Mousse

Yield: 4 servings

Tender cooked pears in a rich wine marinade meld with warming spices and a silky, sweet mousse to top it off. A light and elegant dessert that couldn’t be easier to make.

POACHED PEARS
12 ounces dessert wine, such as port, barsac or marsala
1/2 cup agave nectar
zest of 1 lemon, plus 1 teaspoon of the juice
1 teaspoon vanilla
1 cinnamon stick
6 green cardamom pods, lightly crushed
pinch salt
4 bosc or bartlett pears, peeled, cored and halved
maple syrup, for drizzling

MOUSSE
1 package Mori Nu silken tofu
1/2 cup maple syrup
1 teaspoon vanilla
dash each cinnamon and cardamom

Bring the wine, agave, lemon zest and juice to a simmer in a large saute pan or skillet. Add the vanilla, cinnamon stick, cardamom pods and salt. Stir.

Add the pear halves, cut-side down, and cover the pan. Cook gently for 18-20 minutes, until the pears are translucent around the edges and a fork slips into the meat easily. Remove to a dish or plate, drizzle with the remaining sauce and chill.

For the mousse, blend all ingredients in a food processor until smooth and velvety. Remove to a bowl and chill 1-2 hours to set.

To serve, drizzle maple syrup on individual serving plates. Place two pear halves on each plate and dollop with a generous portion of mousse. Garnish with a sprinkling of cinnamon. Serve chilled.

©2006 Copyright Alison Anton – All rights reserved.