Decorating with Sauces: Poached Pear with Baklava and Mascarpone Cream

Components

• Whole pear poached in white wine, with some of the poaching syrup
• Mascarpone
• Crème fraîche

Procedure

1. With a melon baller, remove the core of the pear through the blossom end, leaving the pear whole. Cut a thin slice off the bottom of the pear so it stands upright.
2. Reduce the poaching syrup until it is thickened and syrupy.
3. Mix together equal parts mascarpone and crème fraîche. Sweeten lightly with confectioners’ sugar. Whip until