I decided that maybe just poached pears were too boring, so then I created a pumpkin mousse pie. I took the graham cracker crust with the chocolate ganache bottom from the beloved peanut butter mousse pie and combined it with Dave Liberman’s pumpkin mousse recipe.
Initially I thought I would serve it frozen, but I didn’t like the texture, so I let it come to room temperature. Unfortunately, the mousse had a structural integrity issue. If I had known that frozen wasn’t the way to go, I would have incorporated some gelatin in to the mousse and then it would have set up nicely. Still, the crust and chocolate went rather well with the pumpkin flavor and it was a nice alternative to traditional pumpkin pie.
Honey-Poached Pears with Mascarpone Bon Appétit
2 firm but ripe large Bosc pears, peeled, halved, cored
2 tablespoons fresh lemon juice
1 cup water
1/2 cup dry white wine
6 tablespoons honey
1/2 vanilla bean, split lengthwise
1/2 cup mascarpone cheese*
2 teaspoons sugar
2 teaspoons brandy or dark rum
Toss pears with lemon juice in large bowl. Set aside. Combine 1 cup water, wine and honey in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until honey dissolves. Add pears. Cover mixture with round piece of parchment paper. Reduce heat to medium-low. Simmer until pears are just tender when pierced, turning when half-way through cooking, about 15 minutes.
Using slotted spoon, transfer pears to large bowl. Boil poaching liquid until reduced to 3/4 cup, about 2 minutes. Cool syrup. Pour syrup over pears. Cover and refrigerate until cold, at least 8 hours or overnight. Remove vanilla bean.
Whisk mascarpone cheese, sugar and brandy in large bowl until smooth. Add 1/4 cup chilled poaching syrup and whisk until soft peaks form.
Thinly slice each pear half lengthwise, leaving slices attached at stem end. Using metal spatula, transfer pears to plates. Gently press on pears to fan slightly. Spoon some syrup over pears. Spoon mascarpone cream alongside each pear half and serve.
1 (15-ounce) can pumpkin
3 cups heavy cream
3/4 cup superfine sugar
1/2 teaspoon pumpkin pie spice
1 tablespoon vanilla extract
Ginger snaps, for garnish
Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving.