Autumn pie | Poached pears in spices and vanilla Chantilly-mascarpone

épices vanille pochées vin rouge hiver recette hivernale pear poached wine red spices vanilla recipeA few weeks ago, I felt like baking a pear pie. With cardamom, vanilla and spices. In a rectangular serrated baking pan. Call me pain in the a**. (Since, of course, I did not have the precise pan among all my pastry mess tools. It would have been too easy.) So, I went sales shopping, found the perfect pan and almost smashed the face of a really unpleasant lady.

Here is the recipe (a little bit long, but easy-peasy) as well as the story of myself playing Rambo (don’t mess with me!) Follow me, c’est par ici:

For the spiced poached pears

  • 8 firm pears
  • 10 ounces red wine
  • 2.5 cups granulated sugar
  • 4 cups water
  • A homemade spices mix (I used cardamom, black pepper, cinnamon, and cloves, but feel free to choose whatever spice you like!)

Start by making the syrup in which the pears will be poached. In a large saucepan over heat, mix the water, the sugar and the spices. Cut the pears in half and drop it in the boiling syrup for a few minutes, until the center is tender. (Use a knife to check the cooking.) When it’s done, align them on a plate and let cool. Reduce the rest of the syrup and stop the heat when thick. Set aside.

In the meantime, make the dough (You can follow this recipe).
épices vanille pochées vin rouge hiver recette hivernale pear poached wine red spices vanilla recipe
For the vanilla Chantilly mascarpone:
  • 1/2 cup mascarpone
  • 1 cup whipping heavy cream
  • 1/4 cup confectioners’ sugar
  • Vanilla extract (taste)

Whip the cream and add the vanilla and a little bit of sugar. When firm, add the mascarpone.

As for the montage, it’s “easy as pie” : dough + creme + pears. Let cool in the fridge for a few hours to get nice slices (but if you don’t care, be my guest and go for it right away!) Serve with the lukewarm syrup.

At first, I was a little bit worried about the amount of sugar, but it was just perfect. You can adjust it to your taste by adding or removing sugar in the Chantilly. épices vanille pochées vin rouge hiver recette hivernale pear poached wine red spices vanilla recipe

I am pretty sure a few of you kept reading just to know about my true colors story, here you are: 

10 am, in a store on sale, I shop with another good hundred nice and polite people (it’s a small store and everybody is bumping into everybody else, exchanging a lot of “I’m sorry” in the process.) At some point comes this fourty something lady who deliberately bumps into me, point blank, and sighs loudly. I politely let her know that a “sorry” would have been more decent, when she answers me a really nice “shut up, bitch” before running to the other part of the shop (yes, she ran!) Unfortunately for her, I am hot-blooded, so I ran after her, just to share my points of view. It was quite funny (at least for me) and believe me, she’s not gonna be insulting anybody else in a near future!

Moral of the story? Being polite is not just for ornament. And if you want to insult me, please be brave enough to look at me in the eyes while doing it! (And avoid calling me “bitch”, as well!)

On this nice and philosophical story, I wish you a pleasant day!

See ya’épices vanille pochées vin rouge hiver recette hivernale pear poached wine red spices vanilla recipeépices vanille pochées vin rouge hiver recette hivernale pear poached wine red spices vanilla recipe

24 Responses

  1. Ta tarte est magnifique ! Merci pour cette belle recette. Et tu m’as bien fait rire avec ta petite anecdote… Tu as bien raison, la politesse n’est pas faite pour les chiens ! 🙂 Très belle année 2016 pour toi et tes proches, que tes voeux se réalisent.

  2. Une très belle tarte pour commencer bien l’année ! Je toujours pensée que le soldes sont très dangereuses! Il y’en a de gens qui sont prêtes à tout! En tout cas, maintenant on le sait, tu sais bien te défendre 😉
    Je te souhaite une très belle année, plein des choses sympas ! Bises

  3. une tarte très gourmande qui me donne envie de t’en prendre une part 😉 . Et j’ai bien rigolé avec cette petite histoire en clôture d’article 😉 , tu as raison un peu de politesse bon sang de bon soir , ça ne coûte pas grand chose et c’est pourtant tellement appréciable .
    bonne journée

  4. Merci pour tes voeux Caroline! Bien rentrée, en plein déménagement, et donc bientôt (presque) voisines! Je me réjouis de te voir et te souhaite déjà tout de bon pour 2016!

  5. Ma petite bitch chérie,
    (je peux? c’est affectueux 😉 )
    Je découvre aujourd’hui une facette de toi qui me ravit et surtout une recette qui me fait saliver.
    En France, il est 6h49 et je suis à la recherche d’une recette-pour-quand-j’aurai-le-droit-de-remanger-des-trucs-normaux soit demain.
    Je pense que cette tarte arrive en bonne place mais je suis loin d’avoir fini d’éplucher ton blog : je crains le pire, tout à l’air affreusement bon…
    Allez je continue !
    Des bises

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