Saturday and Sunday were cloudy and rainy days. This whole late summer it has been raining a lot. In one way I like it because my garden likes it.
On Sunday afternoon when the light breeze was flowing and the rain stopped just to take a breather, the girls and I decided to get out. I wanted to take a look at the garden and see if I could take some pictures before the leaves turned.
The kids needed to get out and play a bit and check on their fairy house, Nobody was in the fairy house which was slightly disappointing, yet again. I did take a few pictures of the greenery, ripe and full, almost bursting to color but then we all simply ended up playing tag. Anushka has her own version of tag which almost always leads her directly to the road whether or not anyone is following her. We all end up chasing after her before she can get into trouble.
As soon as we were back inside, I wanted to light the fire to make the house cozy but it wasn’t that cold yet so I put the kettle on the stove. Then I made this quick yet elegant afternoon pick me up of warm roasted buttery Pears with a dollop of Cream and Pistachios. I paired it with a warm Darjeeling tea in the afternoon. We had it again for the dessert that night and this time we paired it with a light white wine. Don’t judge. On a rainy day, this was a perfect afternoon.
Ingredients:Pears 2 medium size
Butter 1 ½ Tbsp.
Heavy cream or Half and Half 1/2 cup
Mascarpone Cheese 1 cup
Rose water 1 tsp. (or substitute with 1 tsp of Vanilla essence)
Maple Syrup 3 Tbsp.
Pistachios a handful per person shelled and roasted
For this dessert, it is essential that you find almost ripe but still firm pears. Preferably organic. The dessert is based on the taste of Pears of their own. I used rose water since me and N both like the scent of rose water however if you are not so inclined, it is perfectly fine to use good Vanilla essence.
In a saute pan, melt the Butter and Saute Pears, in batches, if your pan is small and keep aside.
In a stand mixer, using the whipping attachment, whip the Heavy cream at high speed for about 2 minutes. Add the Maple syrup, 1 Tbsp at a time.
Stop the mixer, scrape the sides of the bowl and add half of the Mascarpone cheese. Whip again at high speed for 2 minutes. Stop the mixer, scrape the sides and add rest of the Cheese. Whip again until peaks form.
Remove in a bowl and keep aside until ready to serve.
When serving, in a dish, serve a few pieces of the pear, on a side, add a dollop of the cream and top with generous amount of Pistachios.
You can make the cream for about 2 hours in advance. If you keep it longer, it might fall flat.