Blue Moon Poached Pears

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2 Ratings 

Ingredients (16)

  • 2 Bosc pears, peeled, halved, cored
  • 36 oz. Blue Moon Belgian White
  • 1/2 c. Sugar
  • 2 T. orange juice
  • 1/2 t. Cardamom
  • 1/2 t. Coriander
  • 1/4 t. Black pepper
  • 1 sheet pre-made puff pastry
  • 1/2 stick butter, softened
  • 1 T. sugar, plus extra for sprinkling
  • 1/2 t. cinnamon
  • 2 c. poaching liquid, after poaching
  • 1/4 c. sugar
  • 1 T. butter
  • 6 oz. mascarpone
  • zest of 1 orange
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Blue Moon Poached Pears

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.


  1. 1Preheat oven to 400 degrees.
  2. 2Combine orange zest with marscapone, cover and refrigerate.
  3. 3Pour Blue Moon into a 2 quart sauce pan. Add juice, sugar, and spices. Bring this to a simmering boil over medium heat. Once a light boil is established, add the Bosc pears to the liquid. Make certain all pears are submerged. Gently boil them for 10-25 minutes or until firm, but fully cooked.
  4. 4When pears have finished cooking, turn off heat and allow to cool in what’s left of the poaching liquid after removing 2 cups of the liquid for the reduction.
  5. 5While pears are cooking:
    Cream together softened butter, sugar, and cinnamon in a bowl.
  6. 6Roll thawed puff pastry to about ¼ in thickness and cut into 2×3 inch rectangles. Spread butter mixture in a thin layer over top.
  7. 7Place on greased baking sheet, sprinkle lightly with sugar, then bake for 15 minutes or until golden brown.
  8. 8While pears cool:
    Combine the 2 cups removed from poaching liquid with ¼ cup sugar into a small sauce pan and boil to reduce to about ¼ cup or a slightly thick syrup. Remove from heat and stir in butter. Sauce will thicken further as it cools.
  1. 1Plate as shown and enjoy.
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