Save Recipe Print
Red Wine Poached Anjou Pears Stuffed with Mascarpone
Total:
2 hr 25 min
Prep:
30 min
Inactive:
1 hr
Cook:
55 min
Yield:
4 servings
Level:
Intermediate
Total:
2 hr 25 min
Prep:
30 min
Inactive:
1 hr
Cook:
55 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Place the wine, peppercorns, vanilla beans, zest, cardamom and sugar in a 2 1/2-quart saucepan and cook over medium-high heat, stirring occasionally, until the sugar is dissolved. Bring the saucepan to a boil then reduce to a gentle simmer. Place the pears in the saucepan and cook for about 30 to 45 minutes, or until the pears are tender.

Remove the pears from the poaching liquid and set aside on a plate. Allow them to cool completely.

While the pears are cooling, strain the poaching liquid and discard solids. Return the liquid to the pan, increase the heat to medium-high and reduce the poaching liquid to a syrup, about 5 to 10 minutes. You should have about 1/2 cup syrup. Set aside.

When the pears are cool enough to handle, remove the inner core using a melon baller. Stuff each pear with 2 tablespoons of the mascarpone.

To serve, pour about 2 tablespoons of the poaching syrup on a chilled appetizer plate with a pear in the center. Sprinkle toasted pistachios around the plate and garnish with mint leaves and orange zest. Drizzle with creme anglaise, if desired.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Stuffed Mushrooms

Recipe courtesy of Martha Stewart

Sausage and Herb Stuffing

Recipe courtesy of Ina Garten

Old-Fashioned Cornbread Stuffing

Recipe courtesy of Peggy Dillard Toone

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Apple Pecan Stuffing

Recipe courtesy of Tyler Florence

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Fried and Stuffed Rice Balls (Arancini di Riso)

Recipe courtesy of Giada De Laurentiis

Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword