Three poached pears

Poached Pears with White Pepper Bourbon Chantilly Cream over Walnut Parmesan Shortbread

Pairing suggestion: Best with Cristom Gamay Noir

Ingredients for Shortbread

  • 1 ½ cups all-purpose flour
  • ¼ cup walnut pieces
  • 1 tablespoon fresh rosemary, chopped finely
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • 1 cup shredded parmesan cheese
  • 4 oz unsalted butter, cut into 1-inch cubes
  • 1 egg white, whisked

Ingredients for Poached Pears

  • 2 large oranges
  • 6 ripe but firm small pears,
  • 2 cups red wine
  • ¼ cup honey
  • 3 tablespoons granulated sugar
  • 1 cinnamon stick
  • ¼ teaspoon ground cardamom

Ingredients for Bourbon Chantilly Cream

  • 1 cup heavy whipping cream
  • 2 teaspoons powdered sugar, sifted
  • 2 teaspoons bourbon
  • ¼ teaspoon white pepper
Cristom Vineyards Gamay Noir bottle

Directions for Shortbread

  1. Place flour, walnuts, rosemary, sugar and salt into a food processor. Pulse until the walnuts are finely ground. Add the parmesan cheese and pulse a few more times to combine.
  2. Toss in the butter cubes and process until the dough comes together. Dump the dough onto a sheet of plastic wrap or waxed paper. Form the dough into a 12” log. Wrap and refrigerate for at least one hour or up to three days. (At this point the dough can be frozen for up to 3 months.)
  3. Preheat oven to 375 degrees. Line a sheet pan with parchment paper or silicone baking mat.
  4. Slice log into ¼ inch rounds. Line the cookies on sheet pan about ½ inch apart.
  5. Brush the tops of the cookies with egg whites and bake until they are lightly browned, and center is set, about 10-12 minutes.
    Makes about 48 cookies

Directions for Poached Pears

  1. Zest and juice one the oranges and pour the juice into a medium bowl. Slice the remaining orange into ¼ inch rounds.
  2. Peel and core the pears, leaving them whole. Toss them with the juiced orange to prevent them brown turning brown too quickly.
  3. Add the red wine, orange slices, honey, sugar, cinnamon stick and cardamom to a stock pot and bring to a boil.
  4. Lower heat to a simmer and add pears. Simmer gently while stirring occasionally for about 20 minutes. Pears are ready when a skewer inserted in the thickest part meets no resistance.
  5. Remove pears from the poaching liquid and set aside. Simmer the remaining liquid for a few minutes or until thickened.
  6. Remove liquid from heat, add the pears back in and allow to cool.

Directions for Bourbon Chantilly Cream

  1. In a chilled bowl whip the cream to soft peaks.
  2. Sprinkle in the sugar and beat until blended, about 30 seconds.
  3. Add the bourbon and white pepper and beat until stiff peaks form. Be careful not to overbeat.

Plating Notes

Slice pears lengthwise into quarters. Slice each quarter lengthwise about 3 times so you end up with about 4 thin slices. Place a dollop of whipped cream off-center of plate. Gently lean one cookie against the whipped cream. Take thin pear slices and gently fan them out leaning on the cookie and cream. Carefully drizzle thickened poaching liquid over pears.

Recipe by Capital Manor Catering, Salem, OR