Red Wine Poached Pears with Mascarpone - KOTA Territory News

Red Wine Poached Pears with Mascarpone

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6 large firm-ripe pears
1 bottle red table wine
1 wine bottle of cold water
1/2 c port
1/2 tsp whole cloves
1 vanilla bean
2 cinnamon sticks
1 tsp allspice
2 bay leaves
3/4 c sugar
3/4 c honey
6 oz honey flavored Greek yogurt or ricotta cheese
3/4 c mascarpone
1/4 tsp ground cinnamon
1/4 c powdered sugar

Slice pears in half, leaving stems intact if at all possible. Slicing stems in half lengthwise creates the best presentation. Peel pears. Scoop out core, base end, and interior stem using a melon baller.

In a large shallow saucepan, bring wine and port and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, allspice, bay leaves, cloves, honey and sugar. Add pears to liquid and simmer for about 90 minutes or until pears are tender yet firm.

Remove pears from liquid and drain, core side down, on cooling rack in a sheet pan. REfrigerate until ready to serve.

Strain spices from liquid. REturn liquid to saucepan and simmer in the large sauce pan.?Reduce the liquid until it thickens to the consistency of maple syrup. Chill. Whisk together yogurt and mascarpone, ground cinnamon and powdered sugar until sooth and thick. Transfer to a pastry bag fitted with a large star tip and chill.

Place pears core side down on a cutting board and slice them beginning at the base of the stem (being careful not to cut all the way through the top) and cut toward the base end. Fan the sliced pears onto a plate. Pipe a mound of whipped cream mixture alongside the fanned pears and drizzle with a generous spoonful of the chilled wine reduction sauce. Garnish each plate with fresh mint or a washed pear left if desired.

Serves 12.

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