Red Wine and Port Poached Pears with Mascarpone

4.6(17)

by Anne Burrell·published 2016-11-15

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Dessert

Servings

6 servings

Total time

—

Calories / serving

598 kcal

Ingredients (11)

serves

1 1/2 cups ruby port
1 1/2 cups red winered-wine
1 1/4 cups sugarsugar
2 star anisestar-anise
2 cinnamon stickscinnamon
1 bundle thymethyme
1 lemon, zested, not grated, but in big strips for easy removallemon
1/2 vanilla bean, split and seeds scrapedvanilla
3 Bosc pears, peeled, halved and coredpear
1 pint mascarpone cheese, at room temperaturemascarpone
1/4 pound block semisweet or dark chocolate, to shave with a vegetable peeler

Instructions (5 steps)

01In a large saucepan combine the port, wine, 1 cup of the sugar, star anise, cinnamon, thyme, lemon zest, the vanilla bean and seeds. Bring to a boil, then reduce the heat and simmer for 15 minutes.
02Add the pears and simmer until the pears are cooked through, about 25 to 30 minutes. Turn off the heat and let cool in the poaching liquid.
03Before serving, remove the pears from their poaching liquid and reduce the liquid to a syrup. Strain into a small bowl.

04Combine the mascarpone and remaining sugar in a small bowl. Dollop a small amount of the mascarpone on each plate and arrange a pear half on top to prevent it from sliding around the plate. Garnish the pears with a large dollop of the mascarpone, and drizzle with the reduced poaching liquid. Shave the chocolate over the mascarpone and serve.

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