Ingredients
1 cup heavy whipping cream
1 tablespoon powdered sugar
1 17-ounce tub mascarpone cheese
1 tablespoon honey
2 ounces Grand Marnier
Chopped toasted hazelnuts for garnish
Directions
Using a 4- or 5-quart mixer, whip cream and powdered sugar together until fairly stiff. Remove to a separate bowl. Using the mixer bowl, add mascarpone cheese and, using paddle attachment, gently beat until softened. Add whipped cream a little at a time until thoroughly incorporated. Do not overbeat (mascarpone can break down and separate). Add honey and Grand Marnier. Beat just a little more. The mixture should be quite light and smooth. Add mixture to pastry bag with a star tip and pipe into cooled pears. Top with chopped, toasted hazelnuts and serve with a little bit of the chilled poaching liquid.
