Pear Bisque

Serves 6For an elegant first course, serve this bisque with a medallion of Appleton Creamery chèvre and a sprinkle of pecans. Preferred wine is the Demi-Pear Wine from Winterport Winery.

• 3 T unsalted butter
• 1⁄2 c minced onion
• 1 T freshly grated ginger
• 1 small turnip, peeled and finely diced
• 2 T finely minced crystallized ginger
• 4 c chicken or vegetable stock
• 2 1⁄2 lb firm but ripe pears, peeled and cut into 1⁄2-inch cubes
• 1⁄4 lb dried pears, coarsely chopped
• 1 1⁄2 c heavy cream
• 1⁄3 c pear wine
• 2 T fresh lemon juice
• 1 T lemon zest
• 3 T Maine maple syrup
• 1⁄2 t nutmeg
• 1⁄8 t allspice
• 1⁄8 t freshly ground white pepper, or to taste
• Extra cream for thinning
• Garnish (optional):
• 1⁄4 c finely chopped pecans
• 6- 1⁄2-inch slices from a log of chèvre

Melt the butter in a heavy saucepan over medium heat. Sauté the onion and turnip about 8 minutes or until tender, stirring frequently.

Stir in the fresh and crystallized ginger and sauté another 2 minutes. Pour in the stock and bring the ingredients to a boil. Add the fresh and dried pears. Reduce heat to medium low and simmer 35 to 40 minutes, stirring occasionally.

Remove the pan from the heat. Use an immersion blender to purée the soup in the pan or, working in batches, purée the soup in a blender until smooth. Return the mixture to the saucepan. With heat on low, stir in the remaining ingredients and season to taste. Simmer about 30 minutes, stirring often. Thin with additional cream if desired.

Serve in pretty bowls, with a slice of chèvre and a sprinkle of chopped pecans.