Individual Poached Pear Cheesecakes

Serving Size:9

1 1/2 cups sugar plus more for the ramekins
2 Tbsp. pear brandy
3 (1/2 inch wide) strips of lemon zest
1 (3 inch) cinnamon stick
1 vanilla bean, split
2 star anise pods
2 whole cloves
2 ripe Bartlett pears, peeled, halved lengthwise and cored
1 1/2 pounds cream cheese, softened
1/2 cup Mascarpone cheese, softened
1 1/2 tsp. pure vanilla extract
3 large eggs, lightly beaten

In a nonreactive saucepan, combine 3/4 cup of the sugar with the brandy, lemon zest, cinnamon stick, vanilla bean, star anise, cloves and 1 1/2 cups of water. Bring to a boil over high heat, then add the pears. Lower the heat, set a plate on the pears to submerge them and simmer until tender, about 3 minutes. Transfer the pears to a plate to cool. Boil the liquid until reduced to a syrup, about 4 minutes. Strain and let cool. Butter nine 1/2 cup ramekins and coat with sugar. Trim the pears so that they're 2 inches long, then slice them 1/4 inch thick. Fan the slices, overlapping slightly, in the prepared ramekins and add 1 teaspoon of the poaching syrup to each.

Preheat the oven to 325º F. Using a standing mixer fitted with a paddle or an electric mixer, beat the cream cheese until light and fluffy. Beat in the remaining 3/4 cup sugar until smooth, then beat in the Mascarpone. Add the vanilla and then the eggs, one at a time. Spoon the batter into the ramekins and set them in a roasting pan. Add enough hot water to the pan to reach two thirds of the way up the sides of the ramekins. Bake for about 35 minutes, or until just set. Transfer to a rack to cool, then refrigerate overnight. Run a knife around each cheesecake and invert onto a plate. Spoon a little of the reserved poaching liquid around each cheesecake and serve.
 

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