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Spiced Red Wine Poached Pears with Mascarpone Cream

Close-up of two decadent poached pears, deep red from poaching liquid, topped with whipped cream and berry syrup.
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Make elegant poached pears using red wine and warm spices. This recipe yields tender, juicy pears perfect for a dinner party dessert.

Ingredients

Scale
  • 4 firm pears (Bosc or Anjou), peeled, halved, and cored
  • 3 cups dry red wine (like Merlot or Cabernet Sauvignon)
  • 1 cup water
  • 3/4 cup granulated sugar
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 star anise
  • 1 vanilla bean, split
  • 1/2 cup mascarpone cheese
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Combine the red wine, water, granulated sugar, cinnamon stick, cloves, star anise, and vanilla bean in a saucepan large enough to hold the pears in a single layer.
  2. Bring the liquid to a simmer over medium heat, stirring until the sugar dissolves completely.
  3. Gently place the peeled and halved pears into the simmering liquid. The liquid should mostly cover the pears; if not, add a little more water or wine.
  4. Reduce the heat to low, cover the pan partially, and let the pears poach for 20 to 35 minutes. The time depends on the ripeness and size of the pears. Check for tenderness by inserting a small knife; it should meet little resistance.
  5. Carefully remove the pears from the liquid using a slotted spoon and set them aside.
  6. Increase the heat to medium-high and boil the remaining poaching liquid rapidly until it reduces by about half and thickens slightly into a syrup, about 10 to 15 minutes. Strain the syrup to remove the spices.
  7. While the syrup reduces, prepare the topping: In a small bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth.
  8. To serve, place two pear halves on a plate, spoon a generous amount of the reduced red wine syrup over them, and top with a dollop of the mascarpone cream.

Notes

  • For a stronger wine flavor, use less water in the initial poaching liquid.
  • If you prefer a thicker sauce, you can dissolve 1 teaspoon of cornstarch in 1 tablespoon of cold water and whisk it into the simmering syrup during the last few minutes of reduction.
  • You can substitute bourbon for 1/2 cup of the red wine for a different flavor profile.

Nutrition

Find it online: https://savorandpin.com/poached-pears-spiced-red-wine-recipe/