Poached Pears with Baklava Stuffing & honey mascapone...

Baklava is a perennial favorite, a classic Middle Eastern dessert made with flaky phyllo dough that is layered with a cinnamon-spiced nut filling, and bathed in sweet syrup. It's crunchy and sweet and very decadent. Must say no one knows where this recipe originated from, therefore every country in Middle East make it a bit different from the others just to put their stamp on it and prevent from starting a war!

Now....I made this version not to start a war but to start some thing different from an ordinary type of baklava with the same pleasure . What do they call it these days.... oh yes, "FUZION" 

I don't know about you but I found it very interesting the idea of combining this flavourful filling with a juicy fruit and creamy mascarpone. Different eh? 

Just think about it....The crunch from the nuts with the smooth juicy pear and silky, creamy, sweet cheese..... Enough said? 

Ingredients:                                  

4 Large Bosc Pears

1 cup ground almonds

1 tbsp cardamom

1/2 tbsp cinnamon

1/4 cup sugar

1/2 cup chopped pistachio for garnish

1 cup mascarpone cheese mixed with 2 tbsp of honey

For the Syrup:

2 cups water

1/2 sugar

1/2 honey

2 cinnamon sticks

2 tsp lemon juice

2 tbsp Rose water

Direction:

Peel the pears then core from the bottom without going all the way through leaving the stem side intact. Then slice just less than ¼ inch from the bottom of pear to form a flat base for the pear to rest on when serving. Set the pears aside.

Combine all the ingredients for the syrup except rose water in a large sauce pot and bring to a boil. Add the pears, cover and allow to simmer for 20 minutes or until pears are tender.

Using a slotted spoon, remove the pears and transfer them to plate then allow them to chill for at least 2 hours.

In the meantime, continue to simmer the poaching liquid until reduced to 1/2 cup liquid. Turn off the heat. Add the rose water and set aside.

Combine all the ingredients for the stuffing. Add 2 tbsp of the syrup to make it wet. At this point it will be easier if you use pipping bag to stuff the pears.

Fill the cored out cavity of each pear with almond mixture and pack well.

To Serve:

Place one pear on plate then ladle ¼ of the sauce over the pear, sprinkle to garnish with coarse chopped pistachios and honey mascarpone on the side.

Bon Appetit