Red Wine and Port Poached Pears with Mascarpone

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 1/2 cups ruby port
  • 1 1/2 cups red wine
  • 1 1/4 cups sugar
  • 2 star anise
  • 2 cinnamon sticks
  • 1 bundle thyme
  • 1 lemon, zested, not grated, but in big strips for easy removal
  • 1/2 vanilla bean, split and seeds scraped
  • 3 Bosc pears, peeled, halved and cored
  • 1 pint mascarpone cheese, at room temperature
  • 1/4 pound block semisweet or dark chocolate, to shave with a vegetable peeler
Directions
  • In a large saucepan combine the port, wine, 1 cup of the sugar, star anise, cinnamon, thyme, lemon zest, the vanilla bean and seeds. Bring to a boil, then reduce the heat and simmer for 15 minutes.

  • Add the pears and simmer until the pears are cooked through, about 25 to 30 minutes. Turn off the heat and let cool in the poaching liquid.

  • Before serving, remove the pears from their poaching liquid and reduce the liquid to a syrup. Strain into a small bowl.

  • Combine the mascarpone and remaining sugar in a small bowl. Dollop a small amount of the mascarpone on each plate and arrange a pear half on top to prevent it from sliding around the plate. Garnish the pears with a large dollop of the mascarpone, and drizzle with the reduced poaching liquid. Shave the chocolate over the mascarpone and serve.

  • Voila!


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