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!
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 15 reviews
By Rosie-0-Toole
on June 14, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Wow this was great. Everyone loved it. Every recipe I have tried from this show has been great. I think Chef Burrell is a great host. I love the way she talks to the food...like "thanks for coming", or "you rock". This is my favorite show. Keep the recipes coming Anne. P.S. Love her hair! Kat >^..^<
By Salamb
on December 23, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Very nice! Perfectly light dessert. I sweetened the mascarpone with ginger syrup. As an added touch I garnished the plate with cocoa pita chips and truffled walnuts and plated the pear fanned in slices, not cut all the way thru.
By bonniehorje_7436326
SAN DIEGO, CA
on October 29, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this recipe since I had a box 1/2 of red pears. I tripled the recipe and used mostly port wine and some nice chianti that I had left over. I did not have any star anise, so I made it without the anise, and it was still great. The hardest part of the recipe is prepping the pears, after that, it is just time to simmer. i had had a recipe for this but could not find it. This one worked out great. I will keep this one and do it again.
Read all 15 reviews