- 1 bottle Merlot, divided
- 1 star anise
- 1 cinnamon stick
- 1/2 cup sugar
- 6 Seckel pears, peeled
- 1/2 cup mascarpone cheese
- 2 tablespoons confectioners' sugar
- 2 tablespoons heavy cream
- Fresh mint leaves, chiffonade, optional
In a large saucepan, whisk together Merlot (reserving 2 cups), star anise, cinnamon stick, and sugar. Bring to a boil.
Add pears and remaining 2 cups of Merlot. Allow pears to cook in the wine and flavorings, simmering at a low boil.
In a small bowl, whisk together mascarpone, sugar, and cream. Add fresh mint, if desired.
Place a dollop of mascarpone cheese onto each plate. Top with 1 or 2 pears and serve.