I did a lot of 28 hour shifts the past month, and while no one likes working for 28 hours, the silver lining to this schedule is that I get to go home at noon on my second day. This means there’s daylight still (since it gets dark at 4:30pm sadly) which means I get an opportunity to take photos.
I have friends who go running and work out after a 28 hr shift. While I thought that was crazy they didn’t go straight to sleep, I realized that staying up to bake isn’t that much different from staying up to run after our long shift.
Poached Pears with Mascarpone
3 bosc pears, peeled, halved and cored
2 cups water
1/2 cup maple syrup
3 tablespoons honey
1 teaspoon vanilla
3 cinnamon sticks
1/4 cup mascarpone cheese
1/4 cup Greek yogurt
1 tablespoon powdered sugar
2-3 tablespoons maple syrup
1/4 teaspoon ground cinnamon
In a large saucepan with water, add maple syrup, honey, vanilla, cinnamon sticks, and pears. Simmer over medium-low heat for about 15 minutes, turning pears, until pears are just tender when pierced with a fork. Cover and refrigerate at least 1 hour (saving the liquid)
Combine mascarpone cheese, Greek yogurt, powdered sugar, maple syrup. Chill the mascarpone filling.
When ready to serve, arrange pears on individual serving plates, cut side up. Pour poaching liquid on top. Top with maple mascarpone in the center of each pear. Dust cinnamon over the pear and garnish with a sprig of thyme. Enjoy!