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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By eastsideGB
Mercer Island, WA
on December 26, 2011
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YUM! YUM! YUM! Replacing the traditional pies for Christmas dinner drew a few frowns and a little resistance - until they all tasted these pears! Couldn't find Mascarpone [it was a last minute choice] so substituted lightly sweetened Creme Fraiche..... and, like mgw123, we totally forgot the chocolate but didn't miss it.... Raves from the whole family! Thanks Anne!
By chameleon999
p h, CA
on December 21, 2010
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Crazy delicious! Perfect for an elegant dinner, I served it whole with the cheese stuffed inside the pear.
By mgw123_12631274
Nashville, 82
on November 13, 2010
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OMG!!! Just the aroma of the wine reduction cooking with all those spices!! was enough to drive me crazy!! Then I plate the pear half as Anne instructed and I lost my mind! I bake cheesecakes to order during the holidays. I'm seriously considering using the left over reduction sauce and incorporating it into the batter. I actually used soft cream cheese instead of marscopone and added cinnomon and vanilla extract to it. Truthfully i forgot the chocolate until I read the recipe again, but I really didn't miss it because the pear, the sauce and the cream chesse mixture were so rich! Thanks again Anne- you are the best!!
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