Red Wine Poached Pears with Cinnamon Mascarpone Cream

Name: Red Wine Poached Pears with Cinnamon Mascarpone Cream
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 4 medium Medium-sized, firm pears (e.g., Bosc or Anjou); 750 ml Dry red wine (e.g., Merlot or Cabernet Sauvignon); 150 g Granulated sugar; 2 sticks Cinnamon sticks; 2 pods Star anise pods; 1 strip Orange zest (from about half an orange); 250 g Mascarpone cheese; 100 ml Heavy cream (min. 30% fat); 30 g Powdered sugar; 1 tsp Ground cinnamon; 1 tsp Vanilla extract

Difficulty

easy

Time

1h 5m

Price Category

average

Calories

Very High

This elegant dessert is a perfect choice for any occasion. The pears are gently simmered in a fragrant red wine syrup, which imparts a beautiful color and rich flavor. Paired with a light, spiced mascarpone cream, it offers a wonderful balance of sweet, tart, and creamy notes. It's surprisingly easy to make and is guaranteed to impress your guests.

Steps

Prepare Pears

Carefully peel the pears, leaving the stem intact. You can core them from the bottom if desired, but it's not strictly necessary.

Poach Pears

In a medium saucepan, combine red wine, granulated sugar, cinnamon sticks, star anise, and orange zest. Bring to a simmer, stirring until the sugar dissolves. Gently place the peeled pears into the simmering liquid. Ensure they are mostly submerged; if not, you can use a piece of parchment paper cut to fit the pan to keep them under. Simmer gently for 30-40 minutes, or until pears are tender when pierced with a knife. Turn them occasionally for even coloring.

Cool and Reduce Syrup

Carefully remove the pears from the poaching liquid and set aside. You can strain the poaching liquid and reduce it over medium-high heat for 10-15 minutes until it thickens into a syrup, if desired. Let both the pears and the syrup cool completely.

Make Mascarpone Cream

In a bowl, combine mascarpone cheese, heavy cream, powdered sugar, ground cinnamon, and vanilla extract. Whisk until smooth and creamy, but be careful not to overmix.

Serve

Place a poached pear on each serving plate. Drizzle with the reduced red wine syrup (if using) and dollop generously with the cinnamon mascarpone cream. Serve chilled or at room temperature.

	Per 100g	Per Serving 250g
Calories	450 kcal	450 kcal
Protein	6g	6g
Fat	30g	30g
Carbohydrate	45g	45g
Fiber	5g	5g
Sugar	35g	35g

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fruit

vegetarian

stewed

for guests

dessert

soft

International

autumn

Cold

Red Wine Poached Pears with Cinnamon Mascarpone Cream

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Pears

Poach Pears

Cool and Reduce Syrup

Make Mascarpone Cream

Serve

Extra Tips

► Choose firm pears that will hold their shape well during poaching.

► Do not overcook the pears; they should be tender but not mushy.

► The poaching liquid can be reduced after removing the pears to create a beautiful, thick syrup for serving.

Nutrition