Chocolate Poached Pears With Mastiha And Orange Recipe

As I stood in my kitchen holding four perfectly ripe pears, little did I know I was about to embark on a culinary adventure that would end with a transformation from simple fruit to a decadent dessert masterpiece—imagine poached pears lovingly drenched in velvety chocolate and perfumed with the exotic aroma of mastiha, all crowned with a fresh mint flourish and a sprinkle of pistachio magic. Let’s dive in!

This dessert has an elegant balance of flavors that I love. Ripe pears, poached in a luscious blend of orange juice and mastiha liqueur, make for an aromatic and alluring combination that is heightened by dark chocolate’s bitterness.

Fresh mint leaves add an element of refreshment that is very nice, and the optional pistachio dust gives a delightful crunch.

Ingredients

• Pears: High in fiber and vitamins, lending sweetness and texture.
• Granulated Sugar: Adds sweetness, balances the bittersweet chocolate notes.
• Orange Zest: Infuses citrus aroma, complements chocolate and mastiha.
• Orange Juice: Provides tangy freshness and acidity to the syrup.
• Dark Chocolate: Rich in antioxidants; offers deep, intense chocolate flavor.
• Mastiha Liqueur: Unique resin flavor adding aromatic complexity and depth.
• Vanilla Extract: Enhances sweetness, rounds out flavor profile.
• Mint Leaves: Freshness and visual appeal, perfect garnish.
• Crushed Pistachios: Optional crunch, adds healthy fats and protein.

Ingredient Quantities

• 4 ripe pears, peeled with stems intact
• 500 ml water
• 150 g granulated sugar
• Zest of 1 orange
• Juice of 1 orange
• 2 tablespoons mastiha liqueur
• 150 g dark chocolate, finely chopped
• 1 teaspoon vanilla extract
• Fresh mint leaves, for garnish
• Crushed pistachios, for serving (optional)

How to Make this

1. In a medium saucepan, combine the water, the sugar, the zest, and the juice of an orange. Stir over medium heat until the sugar dissolves and the mixture comes to a simmer.

2. Carefully lower the peeled pears into the simmering liquid. Put the cover on and poach the pears for about 20-25 minutes, or until they yield easily to a knife. You can tell when they’re done if the knife goes in without any resistance. Turn the pears occasionally so they cook evenly.

3. After the pears have become tender, use a slotted spoon to delicately take them out of the poaching liquid and set them aside so they can cool off a bit.

4. To the poaching liquid, add the liqueur of mastiha. Let it come to a gentle simmer again. Reduce the liquid by half, or until it thickens slightly to a light syrup consistency.

5. At the same time, in a heatproof bowl set over a pot of simmering water, melt the finely chopped dark chocolate, stirring until it’s smooth. Take it off the heat and mix in the vanilla extract.

6. When the poaching liquid is reduced, strain it to get rid of the zest of orange and any little particles.

7. To serve, place a pear that has been poached on each plate for serving. Drizzle generously over each pear with the warm chocolate sauce.

8. Add a flavor and presentation touch by spooning some of the orange-mastiha syrup around the base of the pears.

9. Each pear should be garnished with fresh mint leaves.

10. Crushed pistachios can be sprinkled on top for extra color and a little bit of crunch before serving. Enjoy!

Equipment Needed

1. Medium saucepan
2. Stirring spoon
3. Slotted spoon
4. Knife
5. Heatproof bowl
6. Pot (for simmering water; double boiler setup)
7. Strainer
8. Ladle or spoon for drizzling
9. Plates for serving

FAQ

• Q: Can I use a different type of pear?Yes, Bosc or Anjou pears are good for poaching as they hold their shape when cooked.
• Q: What is mastiha liqueur and where can I find it?A: Greek spirit mastiha liqueur. It is flavored with resin from the mastic tree. Obtainable from specialty liquor stores or online.
• Q: Can I use a substitute for mastiha liqueur?A: If mastiha is not available, you can replace it with a liqueur that has a mild flavor, such as amaretto, or omit it entirely for a mastiha-free, non-alcoholic version.
• Q: How do I know when the pears are poached correctly?A: The pears are prepared when they are tacky enough to yield slightly to the knife yet retain their pear-like form. B: The apples are done when they are soft to the touch and starting to sag yet still look like apples. C: The rabbit is ready when it no longer kicks and jumps in the pot but is still moist. D: The chicken is prepared when its meat is tender enough to pull apart easily but is still intact and plump.
• Q: Can I prepare this dessert in advance?A: Yes, a day before serving, you can make the poached pears. They can be stored in the poaching liquid in the refrigerator. Add the chocolate sauce right before serving.
• Q: What can I use instead of crushed pistachios?You can use crushed almonds, crushed walnuts, or simply leave out the nuts entirely if you prefer.

Chocolate Poached Pears With Mastiha And Orange Recipe Substitutions and Variations

Use ouzo or sambuca instead of mastiha liqueur, and get the same anise flavor.
In the absence of dark chocolate, use milk chocolate for a sweeter flavor or semi-sweet chocolate for a taste that balances the sweetness of chocolate with its dark richness.
Replace orange zest and juice with lemon zest and juice for a different citrus note.
Try using fresh basil leaves instead of fresh mint leaves for a slightly different aromatic garnish.

Pro Tips

1. Choose the Right Pears: Use firm but ripe pears such as Bosc or Anjou for poaching. Their texture holds up well during the cooking process without becoming mushy.