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Red Wine Poached Pears with Mascarpone
Poached pears make for a very light dessert, so they're an awesome choice after a heavy meal. These pears look amazing and are a cinch to make.
I used bosc pears for this recipe, but if you cannot find them, bartlett pears also work well.
- Prep time: 20 min
- Cook time: 40 min
- Ready in: 1 hour
- Yields: Serves 12 people one half poached pear
- 6 bosc pears
- 1 1/2 cups water
- 1 star anise
- 1 cinnamon stick
- 4 Tablespoons granulated sugar
- 1/2 vanilla bean
- 8 ounces mascarpone
- 1 teaspoon vanilla extract
- 3 Tablespoons half & half
- 2 Tablespoons powdered sugar
- 1 bottle cabernet sauvignon (you can also use a merlot or pinot noir)
- Carefully peel the pears (so that they have a smooth, unmarred surface) and then cut them in half lengthwise before coring them. Gently place into a large pot.
- In a bowl, combine the water, star anise, cinnamon stick, granulated sugar, vanilla bean, and the wine. Stir gently and pour this mixture over the pears.
- Bring to a gentle simmer and cook for about 40 minutes. The pears will be done when they are fork tender. If the pears are still hard, extend the simmer time. Remove pears from the poaching liquid with a slotted spoon, taking care not to scratch them. You can store the poaching liquid for more pears later.
- In a bowl, whip together the mascarpone, vanilla extract, half & half, and powdered sugar until creamy.
- Fill each pear with the mascarpone mixture. Keep in mind that the pears should be filled shortly before serving.
- The pears can be plated and served immediately or stored in the refrigerator for later. They are great when warm, but I think they're even better served cold!