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Red Wine Poached Pears with Mascarpone Cream
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Recipe - Frankston #713
2021 Sept Oct CC_Red Wine Poached Pears_HR_600x360.jpg
Red Wine Poached Pears with Mascarpone Cream
Prep Time75 Minutes
Servings4
0
svg/info/recipe-calories Created with Sketch. Calories690
Ingredients
4 cups dry dark red wine
1 cup water
1 cup sugar
1 cinnamon stick
1 Tbs vanilla
4 Bosc pears, peeled with stems left intact
1 cup mascarpone cheese
1/4 cup honey
1 Tbs vanilla
1 tsp lemon zest
chopped hazelnuts, for serving
Directions
  1. In a saucepan, combine the wine, water, sugar, cinnamon and vanilla. Bring to a simmer, and stir until sugar is dissolved. Add pears. Simmer for 30 to 40 minutes depending on ripeness, or until pears are tender when pierced with a knife. Turn pears halfway through cooking time if liquid is not deep enough to cover them. Remove pears from wine, and set them aside to cool. Pears can be refrigerated until ready to serve.
  2. Bring the liquid to a boil. Let liquid reduce and thicken for 20 minutes, or until thick enough to stick to the back of a spoon and drips are slow and almost thread-like. Set aside to cool.
  3. In a bowl, combine the mascarpone, honey, vanilla and lemon zest. Let chill for at least 2 hours before serving. To serve, place a pear in a dessert bowl. Add a spoonful of mascarpone cream, and drizzle with the reduced wine as a sauce. Top with hazelnuts. 
  4. Tip: To ensure a deep-red color, cook the pears the day before serving. Let pears soak in the poaching liquid in the refrigerator. The pears are only as good as their poaching liquid, so pick a red wine you’d love to drink.
Nutritional Information

Calories: 690, Fat: 31 g (16 g Saturated Fat), Cholesterol: 0 mg, Sodium: 60 mg, Carbohydrates: 97 g, Fiber: 7 g, Protein: 6 g.

75 minutes
Prep Time
0 minutes
Cook Time
4
Servings
svg/info/recipe-calories Created with Sketch.
690
Calories

Shop Ingredients

Makes 4 servings
4 cups dry dark red wine
Not Available
1 cup water
Not Available
1 cup sugar
Not Available
1 cinnamon stick
Not Available
1 Tbs vanilla
Not Available
4 Bosc pears, peeled with stems left intact
Not Available
1 cup mascarpone cheese
Not Available
1/4 cup honey
Not Available
1 Tbs vanilla
Not Available
1 tsp lemon zest
Not Available
chopped hazelnuts, for serving
Not Available

Nutritional Information

Calories: 690, Fat: 31 g (16 g Saturated Fat), Cholesterol: 0 mg, Sodium: 60 mg, Carbohydrates: 97 g, Fiber: 7 g, Protein: 6 g.

Directions

  1. In a saucepan, combine the wine, water, sugar, cinnamon and vanilla. Bring to a simmer, and stir until sugar is dissolved. Add pears. Simmer for 30 to 40 minutes depending on ripeness, or until pears are tender when pierced with a knife. Turn pears halfway through cooking time if liquid is not deep enough to cover them. Remove pears from wine, and set them aside to cool. Pears can be refrigerated until ready to serve.
  2. Bring the liquid to a boil. Let liquid reduce and thicken for 20 minutes, or until thick enough to stick to the back of a spoon and drips are slow and almost thread-like. Set aside to cool.
  3. In a bowl, combine the mascarpone, honey, vanilla and lemon zest. Let chill for at least 2 hours before serving. To serve, place a pear in a dessert bowl. Add a spoonful of mascarpone cream, and drizzle with the reduced wine as a sauce. Top with hazelnuts. 
  4. Tip: To ensure a deep-red color, cook the pears the day before serving. Let pears soak in the poaching liquid in the refrigerator. The pears are only as good as their poaching liquid, so pick a red wine you’d love to drink.