Poached Pears with Mascarpone
Tender pears simmered in spiced red wine, served with a cloud of sweetened mascarpone.
Dietary
Vegetarian, Pescatarian, Wheat free
Allergens
Dairy, Tree nuts
Whole pears poach slowly in red wine with cinnamon, star anise, and citrus until silky and ruby-tinted, then rest in a reduced syrup. A dollop of lightly sweetened mascarpone adds a cool, creamy contrast, making this an elegant make-ahead dessert for autumn and winter dinners.
Ingredients
- 4 firm ripe pears (such as Bosc or Anjou), peeled with stems intact
- 3 cups dry red wine
- 3/4 cup granulated sugar
- 1 cinnamon stick
- 2 whole star anise
- 3 strips orange zest
- 1 tablespoon fresh lemon juice
- 1 cup mascarpone cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped toasted pistachios, for garnish
Method
-
Peel the pears, keeping the stems intact, and trim the bottoms so they can stand upright. Core from the bottom with a melon baller if desired.
-
In a 6-quart saucepan, combine the red wine, granulated sugar, cinnamon stick, star anise, orange zest, and lemon juice. Stir over medium heat until the sugar dissolves.
-
Add the pears to the saucepan, standing them upright or on their sides so they are mostly submerged. Bring the liquid to a gentle simmer.
-
Reduce heat to low and simmer gently, turning the pears occasionally, until tender when pierced with a knife.
-
Using a slotted spoon, transfer the pears to a bowl. Increase heat to medium-high and simmer the poaching liquid until reduced to a syrupy consistency.
-
Strain the syrup to remove the spices and zest, then pour it over the pears. Let cool to room temperature, then refrigerate until chilled.
-
While the pears chill, whisk together the mascarpone, powdered sugar, and vanilla extract in a bowl until smooth and lightly whipped.
-
Place each pear on a plate, spoon over some of the reduced wine syrup, and add a generous dollop of sweetened mascarpone alongside.
-
Sprinkle with chopped toasted pistachios and serve immediately.
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Poached Pears with Mascarpone
Whole pears poach slowly in red wine with cinnamon, star anise, and citrus until silky and ruby-tinted, then rest in a reduced syrup. A dollop of lightly sweetened mascarpone adds a cool, creamy contrast, making this an elegant make-ahead dessert for autumn and winter dinners.
2 hr 4 servings 410 cal
Ingredients
- 4 firm ripe pears (such as Bosc or Anjou), peeled with stems intact
- 3 cups dry red wine
- 3/4 cup granulated sugar
- 1 cinnamon stick
- 2 whole star anise
- 3 strips orange zest
- 1 tablespoon fresh lemon juice
- 1 cup mascarpone cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped toasted pistachios, for garnish
Method
- 1
Peel the pears, keeping the stems intact, and trim the bottoms so they can stand upright. Core from the bottom with a melon baller if desired.
- 2
In a 6-quart saucepan, combine the red wine, granulated sugar, cinnamon stick, star anise, orange zest, and lemon juice. Stir over medium heat until the sugar dissolves.
- 3
Add the pears to the saucepan, standing them upright or on their sides so they are mostly submerged. Bring the liquid to a gentle simmer.
- 4
Reduce heat to low and simmer gently, turning the pears occasionally, until tender when pierced with a knife.
- 5
Using a slotted spoon, transfer the pears to a bowl. Increase heat to medium-high and simmer the poaching liquid until reduced to a syrupy consistency.
- 6
Strain the syrup to remove the spices and zest, then pour it over the pears. Let cool to room temperature, then refrigerate until chilled.
- 7
While the pears chill, whisk together the mascarpone, powdered sugar, and vanilla extract in a bowl until smooth and lightly whipped.
- 8
Place each pear on a plate, spoon over some of the reduced wine syrup, and add a generous dollop of sweetened mascarpone alongside.
- 9
Sprinkle with chopped toasted pistachios and serve immediately.