Ingredients: (serves 4)
- 4 pears (I used bosc pears)
- 1 bottle of Cabernet sauvignon – you can use any red you like
- 1 1/2 cups water
- 4 Tbsp granulated sugar
- 2 cinnamon sticks
- 1 lemon sliced thinly
- 8 oz. mascarpone cheese
- 1 tsp vanilla extract
- 2 tsp powdered sugar
First, you need to peel, half, and core your pears. I kept the stems on for presentation.I used a melon baller to remove the core and make a nice nest for the mascarpone filling.
Next, combine the red wine, water, sugar, cinnamon sticks, and a few slices of lemon to a large pot, and bring to a boil.
While the poaching liquid is coming to a boil, you can make your mascarpone filling. Simply combine the mascarpone cheese, powdered sugar, and vanilla extract and whip until smooth.
Once the liquid is boiling, add the pears, making sure they are not overlapped. You want them all to poach evenly.
Bring the liquid to a simmer, and cook the pears until they are fork tender. You may need to flip them carefully during the cooking process. My pears were very ripe so it only took about 15 minutes.
Red wine reduction sauce: After you remove the pears and set aside to cool a bit, bring the remaining liquid to a boil until it reduces to a syrup consistency.
Presentation: Add a spoonful of the mascarpone filling to each pear, and then drizzle the red wine reduction over the tops.
Enjoy! These are seriously delicious! Let me know how it turns out. You can also pin this recipe by using my “Pin It” button below the picture.