Poached Pears With Blackberry Honey Crème Fraiche Recipe

Add the honey, cinnamon sticks, and peppercorns to the poaching liquid. Carefully peel the pears, keeping their stems intact.

Gently lower the peeled pears into the liquid. Cook for about 1 hour, or until a paring knife slides easily into the center of a pear.

Carefully remove the poached pears from the liquid, drain them, and transfer to the refrigerator to chill.

Combine half of the crème fraîche, cup of the honey, and 1 basket of the blackberries in a blender. Pulse gently until just blended, then pass the mixture through a fine-mesh sieve to remove any seeds. Refrigerate this blackberry crème fraîche.

In a small bowl, mix the remaining crème fraîche with the remaining honey.

To serve, place a chilled pear standing upright in the center of each plate. Drizzle both the plain and blackberry crème fraîche mixtures over and around the pear, then sprinkle the whole blackberries around the base. Finish by inserting 1 mint leaf next to the pear's stem.