My Mom simply adores pears. Bosc, and only Bosc, was all that she’d bring home. The same went for apples. Mom ate Fujis, and that was that. She would sit down with a knife and cut slice after slice, eagerly slurping pieces up one after another. I remember time after time I would try to join her, only to be thwarted by the rough texture of the skin on the Boscs (just thinking about it gives me goose bumps).
When I was older, I came to find a whole world of pear varieties that never seemed to make their way into our grocery cart. From sweet, creamy Comice (which are perfect for this recipe) to tart, crisp Forelles, I found that each variety has its own distinct charm and was worthy of my time and attention. I hope that you’ll do the same.
While I can appreciate my mother’s devotion to the pear in its unadulterated form, I think the pear likes to play dress up. We had a chat.
This recipe was created one evening when my sweet tooth could not be tamed, and I have found myself returning to this simple and satisfying dessert time after time.
Vanilla Honey Mascarpone
8 oz container of Mascarpone (I use Galbani)
1/8 – ¼ tsp fine pink sea salt (depending on your preference)
2 tsp vanilla extract
1 Tbsp + 1 tsp raw honey
- Combine all ingredients into a bowl. Mix until smooth and thoroughly combined. Refrigerate until ready for use.
Spiced Buttered Pears with Honey
8 small or 4 large ripe pears (when selecting the pears you want them to be soft to the touch without being
7 Tbsp grassfed unsalted butter (1 tbsp + 6 reserved)
1 heaping Tbsp raw honey
1 Tbsp Vietnamese cinnamon
1 tsp ground ginger
1/8 tsp ground cardamom seeds (from green cardamom - finely ground into powder)
¼ tsp ground clove
1/8 tsp allspice
1/8 tsp fine pink sea salt
- Rinse the pears and cut in half length wise. Use a melon baller to remove core, then remove stem and calyx with a paring knife.
- In a large skillet, add 1 Tbsp grassfed butter and melt over low heat.
- Once the butter is melted, place the prepared pears cut-side down in the skillet.
- Keeping the heat low, cook the pears until they begin to soften, making sure they do not brown (roughly 7-8 minutes).
- Remove the cooked pears from the skillet and set aside.
- Add 6 Tbsp grassfed butter into a small sauce pan and melt thoroughly, keeping the heat on low.
- Once the butter is melted, add the spices, salt, and honey. Over very low heat, stir the sauce rapidly with a whisk and allow to thicken (roughly 2-3 minutes).
- Place the pears on your desired serving dish and pour the sauce over the pears. Serve with the honey vanilla mascarpone.