From Chateau Chantal
3 whole cinnamon sticks
4 cups simple syrup
1/4 cup dark rum
4 Bosc pears, peeled
1 cup mascarpone cheese
2 tablespoons sugar
1/4 teaspoon vanilla bean pulp (seeds)
Place the cinnamon sticks, simple syrup, dark rum, and pears in a large saucepan. Bring to a simmer and cook over medium heat for 20 to 30 minutes or until the pears are tender. Leave pears in liquid and refrigerate overnight.
The next day, remove the pears from the poaching liquid. Simmer the liquid for 30-40 minutes or until golden brown and syrup-like consistency. Meanwhile, slice the pears in half lengthwise. Using a melon baller (or small spoon), remove the seeds and core and hollow out some of each pear half, creating a nest for the filling. Cover and leave at room temperature.
In a small bowl, whisk together the mascarpone, sugar and vanilla bean pulp until smooth, refrigerate until ready to serve.
Just before serving, fill the hollowed-out pear half with the mascarpone mixture. Slightly reheat the poaching liquid. Place a pear half on each dessert plate and spoon the reduced poaching liquid around the pear.
Garnish the plate with pear chips and mint spring, and dust plate with freshly grated cinnamon and confectioners sugar.