Pear Confit

bosc pearsHere is another simple dish that will “wow” your guests.  I speak from experience.  I have been making this confit for many years, and consistently my guests enquire about the recipe – only to be shocked at how utterly simple it is (they often think I’m kidding!)  Again, due to its simplicity, best quality ingredients are what make this dish so delicious. This confit is especially great served room temperature with a cheese course. It will keep for a week in the fridge, just bring to room temperature to serve.

roasting pears


  • 4 ripe Bosc pears core, quartered and cut into 1/4 inch slices (about 8 cups)
  • 3 cups onions cut in half and sliced thin
  • 1 tablespoon grey sea salt
  • 1/2 cup garlic oil

Preheat oven at 400 degrees.

Mix all the ingredients in a large bowl making sure the pears and onions are well coated with the oil.  Transfer to a baking sheet.

Bake for 20 minutes, rotating the pan half way through baking.  Once in a while check to make sure the ingredients cook evenly by stirring, preventing the edges from burning.

NOTE:  Once cooked, you can chopped the confit.  Slice off the rind top from a wheel of brie and spread the confit on top and serve. You can also use it as a condiment for sandwiches – my son loves to make a turkey, blue cheese, pear confit wrap for lunch.

From my kitchen to yours,

CK, la fille du boucher

Poached pears and mascarpone sauce

bosc pearsWhen I am looking for a light and simple dessert I always look to the fruits of the season for inspiration. Come November, with those fresh local berries long gone, my mind turns to apples and pears.  I get busy in the kitchen with stews, hardy soups, and various comfort foods that are best shared with friends and family.  What better way to end a fall or winter meal than with poached pears.  They are delicious served with their own poaching liquid and, on special occasions, can be stepped up a notch and served with a mascarpone sauce. This recipe serves 6 (half pear per person).poached pears


  • 2 cups water
  • 2 cups white wine
  • 2 cups sugar
  • 1 whole vanilla bean cut in half the long way
  • 1 cinnamon stick
  • 5 whole cardamon pods
  • 7 whole cloves
  • 1 strand of lemon zest (about 1/2 a lemon)
  • 3 bosc pears ripe but still firm, peeled cut in half and cored

In a saucepan bring the liquids, sugar and spices to a slow simmer, making sure the sugar dissolves.  Add pears and simmer for 20 minutes.

Turn heat off and let the pears stand in the liquid until ready to serve. You can cover the surface with a cheesecloth and secure it with a plate to make sure the pears stay submerged in the poaching liquid. If serving the next day, refrigerate and bring to room temperature before serving.poached pears

When ready to serve, take pears out of the poaching liquid.  Strain the liquid through a fine mesh strainer to collect the spices.  Take the vanilla bean and scrape any left over seeds from the pod and transfer to the poaching liquid.  Serve a half pear per person in a shallow bowl with a few tablespoons of the syrup. Serve with extra syrup on the table or with the following mascarpone sauce.mascarpone sauce


  • 3/4 cup mascarpone
  • 3/4 cup poaching liquid
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamon

In a large bowl whisk all the ingredients until blended and smooth.

NOTE:  You might have poaching liquid and sauce leftover.  The poaching liquid makes a wonderful simple syrup that you can save in the fridge for up to a month and serve with bubbly water, prosecco or white wine for a nice refreshing cocktail.  The sauce can be served with other fruits or mixed in with plain yogurt.empty plate with pear stem

From my kitchen to yours!

CK, la fille du boucherforelle pears

Pears wrapped in prosciutto

This is more of an idea then a recipe and it’s EASY!!! Really.  All my friends roll their eyes when I say : “it’s easy” but it is really true for this one.  This time of year I like to use seckel or forelle pears.  If you can’t find them you can use medium size bosc pears.  As a first course I count one pear per person and for the bosc 1/2 pear.  I also make more then I need for the guest who wants an extra serving and for leftover the next day.  They make a  great lunch sliced cold on top of a salad.  This is what you will need for 4 people.


  • 6 seckel pears
  • 3/4 pound blue cheese (pick your favorite as each type varies in intensity and taste)
  • 6 slices prosciutto
  • pomegranate molasses

Wash the pears, cut in half and with a spoon dig out the seeds, creating a well .  Cut a good size nugget of the blue cheese and place in the well.  Cut the prosciutto slices in half the long way.  Wrap each pear with the prosciutto.  Place on a lightly greased cookie sheet.  Bake in the middle of  a preheated 400 degrees oven for about 20 minutes or until the cheese melts, the prosciutto gets a bit crispy and the pears soften a bit.  Let cool to room temperature and serve on a bed of arugula  individually or on a platter with a drizzle of pomegranate molasses on each pears.

NOTE: you can now find pomegranate molasses in most grocery stores. If not, you can make a balsamic vinegar glaze by reducing 1 cup of the vinegar on top of the stove at a slow boil until it thickens.  Watch carefully as it can turn rapidly from nice glaze to burnt caramel!

From my kitchen to yours!

CK, la fille du boucher