Braised Pears

Pears

1. Peel the pears and cut them in half

2. Place them in a small pot cut side down

3. Add 4 ounces of sweet wine, 4 ounces apple juice or cider, orange peel and 1 cinnamon stick

4. Place on a medium / low heat for 20 minutes.

5. After 20 minutes flip all the pears, cook for another 20 minutes, flip, cook for 20 minutes and flip. Once both sides of the pear have been flipped twice, remove from the braising liquid.

6. Turn the pot to high and allow the braising liquid to reduce for another 4-6 minutes. You should have about ¼ cup of liquid left.

7. Once reduced, add your butter and stir vigorously to incorporate. 

8. Add the heavy cream and stir. 

9. Allow the mixture to come to a boil and reduce for 3-5 minutes. Remove from heat and allow to cool before eating.

Whipped Cream

1. For mint whipped cream, place a bundle of mint in 12 ounces of heavy cream overnight. 

2. Start by adding the gelatin to 1.5 tablespoons of cold water, allow to bloom for 4-5 minutes

3. Microwave for 5-8 seconds until the gelatin is melted, this happens quickly. 

4. For the heavy cream, strain out all the mint from the cream. 

5. Begin whipping the cream with a stand mixer or hand mixer. Gradually add the 6 tablespoons of powdered sugar. 

6. Once the sugar is added, stream in the gelatin mixture. If it has hardened, place back in the microwave for a few seconds and dissolve it again. 

7. Once added, watch the whipped cream closely as firm peaks will form quickly.