Ingredients

  • 6 black peppercorns
  • 2 pints blackberries
  • 2 cinnamon sticks
  • 8 ounces crème fraiche
  • 1/2 cup 100% pure honey
  • 1 lemon
  • 6 large mint leaves
  • 1 orange
  • 4 pears (peeled, halved & cored)
  • 1 bottle Pinot Noir

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Bring the wine and 1 liter of water to a boil then lower to medium heat.
  • INGREDIENTS:

Step 2

  • Cut the lemon and orange in half and squeeze into the poaching liquid removing the seeds.
  • INGREDIENTS:

Step 3

  • Add the 100% pure honey, cinnamon sticks and peppercorns.Carefully peel the pears leaving the stem on. Gently drop the pears into the poaching liquid and cook for about 1 hour until a paring knife can be inserted into the center of the pear.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 60 minutes

Step 4

  • Remove the pears from the liquid, drain and refrigerate.Put half of the crme fraiche and cup of the 100% pure honey and 1 basket of the blackberries into a blender. Gently pulse until blended. Pass the mixture through a sieve and refrigerate.
  • INGREDIENTS:
  • EQUIPMENT:

Step 5

  • Mix the remaining crme fraiche with the remaining honey. On a plate, place the chilled pear standing up in the center of each plate and drizzle the 2 flavors of crme fraiche and sprinkle the whole berries around the pear. Next to the stem, insert 1 mint leaf.
  • INGREDIENTS: