Mulled Wine Poached Pears with Vanilla Mascarpone
Equipment
- Large Pot
- Mixing Bowl
- Slotted Spoon
Ingredients
- 4 firm Bosc pears
- 1 bottle (750 ml) dry red wine
- 1/2 cup granulated sugar
- 2 cinnamon sticks
- 4 whole cloves
- 1 star anise pod
- Peel of 1 orange
- 8 ounces mascarpone cheese
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Peel the pears and leave the stems attached if possible. Place them in a large pot that holds them snugly.
- Pour the red wine over the pears. Add the granulated sugar, cinnamon sticks, cloves, star anise, and orange peel. Bring the mixture to a simmer over medium heat.
- Lower the heat and let the pears cook gently for 20 to 25 minutes, turning them once or twice so they color evenly. They should feel tender when pierced with a knife.
- Remove the pears with a slotted spoon and set them aside. Strain the poaching liquid and return it to the pot. Simmer until it reduces to a light syrup, about 15 minutes.
- While the liquid reduces, stir the mascarpone, powdered sugar, and vanilla extract together in a small bowl until smooth.
- Slice each pear in half if desired, or serve whole. Drizzle a little of the reduced syrup over the pears and add a spoonful of the vanilla mascarpone on the side.
Notes
Make the pears a day ahead and store them in the strained poaching liquid in the fridge. Reheat gently before serving so the fruit stays intact. If the reduced syrup thickens too much after chilling, warm it slightly and add a splash of water to loosen it. Skip extra garnishes since the spiced wine and vanilla mascarpone already give enough contrast.
Course: Dessert
Cuisine: French
Equipment: Large Pot, Mixing Bowl, Slotted Spoon
Cuisine: French
Equipment: Large Pot, Mixing Bowl, Slotted Spoon