Pears En Pillowette With Almond Mascarpone Cream

• Poached Pear Pacckets
• 6 14" Parchment Paper Circles
• 4-6 Ripe but slightly firm, medium Bartlett or Red Bartlett Pears
• 3 - 4 tablespoons Sugar
• ~OR~
• 2-3 tablespoons Light Agave Nectar
• 6 teaspoons Unsalted Butter, Room Temp.
• 3 teaspoons Fresh Grated Ginger
• Pinch Fresh Ground Black Pepper
• Pinch Loose Red Chai or any Quality Red Tea
• Dash Lemon Juice
• Almond Mascarpone Cream
• 16 ounces Heavy Whipping Cream
• 8 ounces Mascarpone Cheese
• 1.5 tablespoons Light Agave Nectar
• 1/4 teaspoon Pure Almond Extract or Almond Liquor

1. Preheat your oven to bake at 425F and start cutting out your 14" parchment circles. I used a pie crust protector or a large plate for mine. Just be sure to cut them large enough or the packets wont seal properly when cooking.
2. Make your cream first to save time, mess and counter space later. Combine mascarpone cheese, heavy cream, and sugar then whisk until it just begins to thicken. Add almond flavor and whisk until it reaches a firm peak state. Contact cover with wrap and set aside in the fridge.
3. Next, prepare your ingredients for the pear packets: Take butter out of the fridge, grate ginger, grind pepper, and measure out sugar and tea. Place your flavor ingredients in pinch bowls or the equivalent for easy access.
4. Wash and slice your pears length wise then remove the cores with either a spoon or even better with a melon baller. Slice them, skin on, into about domino sized pieces. The thicker, the firmer here but dont go much thicker than 1/4" or thinner than 1/8"... I like to do this step as needed and just before assembly so the enzymes in the pears don't have a chance to brown the flesh when exposed to oxygen in the air
5. Time to start your assembly! Place about 1/2 to 3/4 of a pear in a little stack in the center of your parchment circle. Add a pinch of pepper, pinch or tea, sugar or agave to , small dash of lemon juice then top with 1/2 teaspoon ginger and lastly with 1 healthy teaspoon butter. Take the edges of the parchment circle in 4 places, bring them together and twist to seal. Be sure to get a good, tight twist on these little packets so steam cant escape too readily while baking.
6. Place the packets in a shallow sheet pan and bake 10 - 14 minutes until the twisted tops of the parchment start to turn brown. Remove from heat and serve stil wrapped packets in small bowls along with small cups of cream. I like to serve the cream in espresso cups or small teacups for some extra flare. Enjoy!

paper, slightly firm, sugar, butter, ginger, fresh ground black pepper, red, lemon juice, almond mascarpone cream, cream, mascarpone cheese, almond

Taken from food52.com/recipes/7577-pears-en-pillowette-with-almond-mascarpone-cream (may not work)