Mulled Wine Poached Pear Pavlova with Mascarpone Cream by Clarice Lam

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To me, nothing relays the warm and cozy feelings of the holidays quite like mulled wine. And I thought, why not pair it with one of my favorite all-time desserts, the pavlova?

Yield: 8 servings


Mulled Wine Poached Pears

  • 1 bottle red wine, such as Syrah
  • 200 g granulated sugar
  • 50 g maple syrup
  • 2 cinnamon sticks
  • 2” piece of ginger, peeled and sliced
  • 6 star anise
  • 1 Tbs whole cloves
  • 1 orange, juiced and zest peeled
  • 1/2 lemon, juiced
  • 6 Bosc pears, firm but ripe, peeled

1. In a large pot, stir all the ingredients except for the pears together, and bring to a simmer. Place the peeled pears into the pot and pour enough water over to cover. Put a light plate on top of the pears to keep them fully submerged, cover, and bring to a boil. Crack the lid open and continue to simmer on low for about 1 1/2 hours, or until the pears have turned a deep red color. Remove the pears from the pot and put them aside to cool. Turn the heat back up and continue to boil the poaching liquid until it’s reduced to about 3 cups and has a syrupy consistency. Set aside to cool.

2. Once completely cooled, slice at least 3 pears into 8 wedges.

Tip: Pears can be made the day before and kept in the fridge overnight.


Pavlova

  • 120 g egg whites
  • 1/4 tsp cream of tartar
  • Pinch of salt
  • 210 g granulated sugar
  • 1 1/2 tsp cornstarch
  • 1 Tbs white wine vinegar
  • 1/2 tsp vanilla

1. Preheat the oven to 325˚F. Draw an 8” circle on a piece of parchment paper, flip over and place on a half sheet pan.

2. In a tabletop mixer bowl fitted with a whisk attachment, add the egg whites, cream of tartar, and salt. Mix on medium speed until the whites turn frothy, and slowly add the sugar. Continue whisking on high and add the cornstarch, vinegar and vanilla, whipping until stiff peaks form.

3. Scrape the meringue out in the middle of the circle on the parchment paper. Use a small offset spatula to spread it out, keeping it within the 8” drawn circle, and indent the center to about a 6” circle. This cavity is where your whipped cream and pears will sit. Place in oven for 15 minutes, then lower heat to 300˚F and continue to bake for another 40 minutes. Turn off the heat and leave the oven door cracked open to let it cool slowly.


Mascarpone Cream

  • 226 g mascarpone, room temperature
  • 50 g confectioners’ sugar
  • Zest of 1 orange
  • 348 g heavy cream

In a tabletop mixer bowl fitted with a paddle attachment, cream together the mascarpone, sugar, and zest. Switch to the whisk attachment and whip, slowly adding the heavy cream. Continue to whip until stiff.


Final Assembly

Place the pavlova on a serving platter, top with the mascarpone cream, and then the wedged pears. Drizzle the reduced mulled wine syrup over the top and serve immediately.


About Clarice Lam

Clarice Lam is a pastry chef and owner of The Baking Bean in Brooklyn, NY, an oven-to-door bakery specializing in all-natural desserts and confections. With original and pure flavor combinations that The New York Times calls “high-quality and handsome,” The Baking Bean can be found year-round in local pop-up markets and in various NYC restaurants, museums, and stores.