Red Wine Poached Pears with Dried Plums and Mascarpone Cream

Peel the pears, leaving the stems intact. If desired, you can core them from the bottom using a melon baller, but it's not strictly necessary.

In a medium saucepan, combine the red wine, granulated sugar, cinnamon sticks, and star anise. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Carefully place the peeled pears into the simmering liquid, ensuring they are mostly submerged. Add the dried prunes. If the pears aren't fully covered, you can add a little water or more wine.

Reduce the heat to low, cover, and simmer for 20-30 minutes, or until the pears are tender when pierced with a knife but still hold their shape. Cooking time depends on the ripeness and type of pear. Remove from heat and let the pears cool completely in the poaching liquid. This allows them to absorb more flavor and color. Once cool, transfer the pears and prunes to an airtight container with some of the poaching liquid and chill in the refrigerator for at least 2 hours, or preferably overnight.

In a cold bowl, combine the mascarpone, heavy cream, vanilla extract, and powdered sugar. Whip with an electric mixer on medium speed until the mixture is smooth, creamy, and holds soft peaks. Be careful not to overmix, or it might curdle. Cover and chill in the refrigerator until ready to serve.

To serve, place a chilled poached pear on a dessert plate. Spoon some of the red wine syrup and dried prunes around the pear. Add a generous dollop of the mascarpone cream next to it or on top.