Description
Tender Bosc pears gently poached in spiced red wine and served with a silky mascarpone cream, perfect for an elegant yet easy homemade dessert.
Ingredients
Scale
- 4 firm but ripe Bosc pears
- 1 bottle (750 ml / 25.4 fl oz) dry red wine (Merlot or Cabernet Sauvignon recommended)
- 3/4 cup (150 g / 5.3 oz) granulated sugar (or coconut sugar)
- 1 large cinnamon stick
- 2 whole star anise
- 1 vanilla bean, split lengthwise (or 1 tsp pure vanilla extract)
- Zest of 1 medium orange
- 1 cup (240 ml / 8 fl oz) water
- 1 cup (240 ml / 8 fl oz) mascarpone cheese
- 2 tbsp honey
- Fresh mint leaves (optional, for garnish)
Instructions
- Peel each pear gently with a paring knife, leaving the stem intact. Core the bottom of each pear with a small spoon or melon baller to remove seeds. This takes about 10 minutes.
- In a medium to large saucepan, combine red wine, sugar, water, cinnamon stick, star anise, vanilla bean (or extract), and orange zest. Bring to a gentle simmer over medium heat, stirring occasionally until sugar dissolves (5-7 minutes).
- Add pears upright into the simmering liquid, ensuring liquid covers at least 3/4 of each pear. Spoon liquid over exposed parts if needed. Reduce heat to low and poach gently for 25-30 minutes, turning occasionally for even color and flavor.
- Check pears for doneness by inserting a knife; they should be tender but hold shape. Add a splash of water if liquid reduces too fast to keep pears moist.
- Remove pears with a slotted spoon to a serving plate or bowl. Continue simmering the liquid to reduce by half into a syrupy glaze, about 10-15 minutes, watching closely to avoid burning.
- While syrup reduces, whisk mascarpone with honey and a splash of vanilla extract in a mixing bowl until smooth and slightly fluffy (about 5 minutes).
- Serve pears drizzled with warm red wine syrup and a generous dollop of mascarpone cream. Garnish with fresh mint leaves if desired. Serve at room temperature or slightly chilled.
Notes
If you want a non-alcoholic version, substitute red wine with black grape juice and a splash of lemon juice. For a dairy-free mascarpone alternative, blend silken tofu with lemon juice and maple syrup until smooth. Save leftover syrup for drizzling over ice cream or pancakes. Avoid overcooking pears to prevent mushiness. Whisk mascarpone just enough to loosen; overwhipping can make it grainy.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: European
Nutrition
- Serving Size: 1 poached pear with
- Calories: 275
- Sugar: 30
- Sodium: 15
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 4
- Protein: 4
Keywords: red wine poached pears, poached pears recipe, elegant dessert, easy homemade dessert, mascarpone dessert, spiced pears, holiday dessert