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This take on poached pears infuses them with Blue Moon, with coriander and orange zest to help draw out its spicy citrusy flavors, and a malty-sweet Blue Moon reduction. The mascarpone filling helps make this autumn/winter standard a delightfully creamy and refreshing summertime treat, perfect with a cold bottle of Blue Moon Belgian White.
Make sure to use Bosc or other firm pears so they don’t fall apart during the poaching.
To help make sure floating pears stay wet with the poaching liquid, try placing a coffee filter or bit of parchment paper over top of them.
Mascarpone can get messy if you don’t keep it chilled before spooning it onto the pears.
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