Poached Pears with Honey Mascarpone Cream Recipe

Poached Pears with Honey Mascarpone Cream Recipe

Poached Pears with Honey Mascarpone Cream Recipe

This light and classy dessert recipe looks so much more complicated than it actually is! The key to success with this recipe is to choose a naturally firm pear, such as the red Anjou. Choose ones that are not quite ripe. Softer pear varieties and/or overly ripe ones have a tendency to turn to mush while cooking.

Prep time: 10 minutes / Cook time: 25-30 minutes / Serves: 6

Poached Pears with Honey Mascarpone Cream Recipe

Poached Pears Ingredients

3 c. Riesling or other sweet white wine

1/3 c. honey

3 whole cinnamon sticks

2 t. whole cloves

3 whole star anise

6 firm pears, peeled

Dash ground cinnamon, for garnish

Honey Mascarpone Cream Ingredients

8 oz. mascarpone cheese, softened to room temperature

3 T. half & half

3 T. runny honey

2 t. pure vanilla extract

2 t. organic orange zest

Directions

1. Combine wine, honey, cinnamon sticks, cloves, and star anise in a large skillet with high sides. Bring the mixture to a gentle simmer over medium heat and cook, stirring occasionally, until the honey is melted, and the spices become fragrant, approximately 5 minutes.

2. In the meantime, halve the pears and carefully remove the seeds with the tip of a potato peeler or small spoon.

3. Carefully add the pears to the simmering poaching liquid. Reduce heat to medium low and simmer for 20-25 minutes, or until the pears are tender. Do not overcook.

4. While the pears are poaching, place the softened mascarpone cheese and half & half in the bowl of a stand mixer and whip until light and airy. (If you don’t have a stand mixer, use a hand-held mixer to blend).

5. Add the honey, vanilla extract, and orange zest and whip until combined. Place in the fridge to chill before serving.

6. Remove pears from heat and cool slightly. Serve immediately with a spoonful of the honey mascarpone cream and a dash of cinnamon. Top with a drizzle of the poaching liquid, if desired.