4 large pears, peeled and cored
1/4 cup sugar
2 bottles Boon Framboise
2 cloves
1/2 vanilla bean
1/2 cinnamon stick
1 tsp arrowroot, dissolved in 2 ounces Chambord liquer
4 ounces white chocolate
8 ounce Marscapone cheese
mint sprig

To poach pears:
Place peeled and cored pears in a pot. Top with the Framboise beer. Add vanilla bean, sugar, cloves and cinnamon stick and simmer pears for approximately 10-15 minutes or until the fruit is fork-tender. Remove the pears carefully and chill.
To prepare syrup:
Strain liquid and return to a medium flame and reduce to 1 cup. Add arrowroot and chambord mixture to boiling beer reduction, whisking constantly until thick.
To prepare filling:
Melt white chocolate over double boiler until smooth. Chill for 3-5 minutes and whip with marscapone cheese.
To present:
Place white chocolate mascarpone filling in a pastry bag, fill pears to top. Place mint sprig on top and serve on a cold plate. Drizzle syrup over pear and sprinkle plate with confectioners` sugar. Garnish with fresh raspberries. Serve with a chilled Boon Framboise in a champagne flute.