February 02, 2013
Recipe Source/Credit: Sheila
Submitted by: [gourmet10]
Category: Desserts

Wine Poached Pears with Pistachio Mascarpone Cream


8 firm bosc pears
1 bottle red wine (Zinfadel)
1c. freshly squeezed orange juice
Rind from orange
1 t. vanilla
2 cinnamon sticks
2 bay leaves
1/2 c. honey
3/4 c. sugar (or to taste)
2 T. butter

2x8 oz Mascarpone cheese
1/3 c. heavy whipping cream or half and half or to desired consistency
1/2 c. powdered sugar to taste
1 t. vanilla
1/2 coarsely chopped pistachios plus additional for topping

1. Peel pears in long strokes. Cut pear in half lenthwise. Use grapefruit spoon to scoop out seed and core.
2. In large sauce pan, bring wine, orange juice and water to a simmer, Add vanilla, cinnamon sticks. bay leaves,
orange peel, honey and sugar. Add pears and simmer 25 minutes or until tender but not too soft.
Remove pears from liquid and cool. Strain the liquid.
If making ahead, refrigerate pears in liquid in refrigerator overnight for darker color.
3. Remove pears from liquid .
4. Simmer and reduce liquid until 1/4 the original volume and liquid is thickened syrup. Careful not to over-reduce.
Add butter to reduced sauce and stir until smooth.
5.For filling, combine mascarpone, cream, vanilla and powdered sugar until smooth. Stir in 1/2 c. pistachios.
6.To serve, place small dollop of mascarpone on serving dish. Place poached pear half on top of of dollop, which serves as glue to keep from sliding off plate. Fill the "bowl" of the pear with generous amount of mascarpone cream.
Sprinkle with additional chopped pistachios and drizzle red wine syrup on pear and serve with additional syrup..

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