- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 6 servings
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!
