Beer Yard The Beeryard · 218 East Lancaster Ave · Wayne, PA 19087 · Tel 610.688.3431 · 
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Poached Pears with a White Chocolate Mascarpone Filing and Framboise Syrup

Suggested beer type: Lambic

4 Large Pears, peeled and cored
¼ Cup Sugar
2 Btls Boon Framboise (1 for chef)
4 Cloves
½ Vanilla Bean
½ Cinnamon Stick
1 t. Arrowroot, dissolved in
2 oz. Chambord Liqueur
4 oz. White Chocolate
8 oz. Mascarpone Cheese
Sprig Mint

To Poach Pears Place peeled and cored pears in a pot. Top with the framboise beer. Add vanilla bean, sugar, cloves and cinnamon stick. Simmer pears for approximately 10-15 minutes or until the fruit is fork tender. Remove pears carefully and chill. To Prepare Syrup Strain Liquid and return to a medium flame and reduce to 1 cup. Add arrowroot and chambord mixture to boiling beer reduction, whisking constantly until thick. Chill until cold. To Prepare Filling Melt white chocolate over double boiler until smooth. Chill for 3 - 5 minutes and whip with mascarpone cheese.To Present Place white chocolate mascarpone filling in a pastry bag, fill pears to top. Place mint sprig on top and serve on a cold plate. Drizzle syrup over pear and sprinkle plate with confectioners sugar. Garnish with fresh raspberries and mint sprig. Serve with a cold Boon Framboise. Courtesy of The Brew Chef ™