Ingredients for Red Wine Poached Pears With Mascarpone Filling
- Bartlett Pears
- Dry Red Wine
- 1 vanilla bean, split lengthwise
- 2 cinnamon sticks
- 2 bay leaves
- 1/2 cup granulated sugar (or to taste)
- 8 ounces mascarpone cheese, softened
- Whipped Cream
- 1/4 teaspoon ground cinnamon
- 2 tablespoons powdered sugar (or to taste)
- 2 tablespoons unsalted butter
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How to Make Red Wine Poached Pears With Mascarpone Filling
- Peel the pears, leaving the stems intact.
- In a large saucepan, combine the red wine, cold water, vanilla bean, cinnamon sticks, bay leaves, and sugar. Bring to a simmer over medium heat.
- Gently add the pears to the simmering liquid. Reduce heat to low, cover, and poach for 20-25 minutes, or until the pears are tender when pierced with a fork.
- Remove the pears from the poaching liquid and let them cool completely in the liquid at room temperature. Then, refrigerate in the poaching liquid for at least 2 hours or preferably overnight.
- Remove the pears from the poaching liquid and gently remove the stems, setting them aside.
- Using an apple corer or small sharp knife, carefully core the pears, leaving them whole.
- In a medium bowl, whisk together the softened mascarpone cheese, whipped cream, ground cinnamon, and powdered sugar until smooth and creamy.
- Transfer the mascarpone mixture to a piping bag (or a zip-top bag with a corner snipped off).
- Pipe the mascarpone filling into the cored pears. Place the reserved stems back on top of the filling.
- Refrigerate the filled pears until ready to serve.
- Meanwhile, strain the poaching liquid into a saucepan. Bring the liquid to a simmer over medium heat and reduce by half, about 10-15 minutes.
- Stir in the butter until melted and combined.
- Spoon the reduced wine sauce generously over the chilled pears before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
375g
Fat
15g
Carbs
35g
