Ingredients

Pear Butter

6 pounds pears
3 tbsp orange juice
1/4 tsp freshly grated nutmeg
1 1/2 tsp vanilla bean paste
1 tbsp bourbon
2-3 tbsp maple syrup, optional

Pear Butter Truffles

1 batch vanilla bourbon pear butter
12 oz mascarpone, room temperature
36 oz dark or milk chocolate
2 tbsp shortening
edible gold and/or silver pearl powder, optional

Vanilla Bourbon Pear Butter Truffles

These Vanilla Bourbon Pear Butter Truffles are luxuriously smooth, blending spiced pear butter and mascarpone with notes of vanilla bean, maple, and a hint of bourbon. Coated in rich chocolate and finished with a touch of shimmer, they’re an elegant, melt-in-your-mouth treat perfect for gifting or special occasions.

Dessert

Pear Butter

Preheat oven to 400° F.
Wash pears, dry and slice in half, removing the stems. Place the cut side up on 2 half-sheet pans. Roast in the oven for 45 minutes, or until tender. Set aside until cool enough to handle.
Set up the Ankarsrum base with the strainer attachment. Place a large bowl underneath to catch the pear sauce and a medium bowl at the end to catch the waste.
Turn the machine on medium speed (3 o'clock) and feed the roasted pears through the attachment, using the plunger to push them down. Run the waste through the strainer 2-3 more times to extract as much pear sauce as possible.
Add orange juice, nutmeg and vanilla bean paste to pear sauce and whisk to thoroughly combine.
Place mixture into a 6-8 quart enameled Dutch oven or oven-safe pot. Cook at 400° F for 2 - 2 1/2 hours, stirring every 30 minutes. The pear butter will turn brown and start to noticeably thicken and begin to turn "jammy" when done.
Let cool and then stir in the bourbon. If more sweetness is desired, add the maple syrup as well.
Store in an airtight container in the refrigerator for up to a month. Or, store in an airtight container in the freezer for up to 6 months.
Makes: 2 1/2 cups of Pear Butter

Pear Butter Truffles

In the plastic whisking bowl with the single wire whisks, beat the mascarpone on medium speed (3 o'clock) for 1 minute. Add in the pear butter and whisk until mixture is swirled together but not completely incorporated. Using a small cookie scoop or teaspoon, scoop 1-inch balls of the filling onto a baking pan lined with wax paper or a silicone baking mat. Chill in freezer for 1 hour.
About 15 minutes before filling comes out of freezer, fill a 4-quart saucepan with 3-4 inches of water. Place chocolate and shortening into a large bowl and set on top of saucepan, making sure the bottom of the bowl is not touching the water. Bring the water to a simmer and melt the chocolate and shortening, stirring occasionally. Set chocolate mixture aside until just warm to the touch.
Line another baking pan with wax paper or a silicone baking mat. Dip chilled balls into the melted chocolate and place on pan until chocolate sets. If desired, dust tops with edible glitter or pearl dust.
Store in the refrigerator in an airtight container for up to a week or in the freezer for up to 3 months.
Yield: 55 truffles