4
1 rating

Wine-Poached Pears With Vanilla Bean Mascarpone

By

Mascarpone is a soft Italian cheese made from curdled cream. It's a main ingredient in tiramisu, and can also be used in savory dishes. Here it serves as a beautiful and dramatic topping against the deep red of poached Bosc pears — a firm, winter variety with a sweet-tart flavor.

This recipe is provided by Plated.

Ingredients

  • 1 lemon, divided
  • 2 Bosc pears
  • 1 Cup red wine
  • 1/4 Cup + ½ teaspoon granulated sugar, divided
  • 4 packets honey
  • 2 Tablespoons mascarpone cheese
  • 1/2 Teaspoon vanilla bean paste

Directions

Zest lemon, then halve. Peel pears, halve lengthwise, and remove and discard cores. Cut each into 6 wedges.

In a medium pot over medium-high heat, add red wine, ¼ cup sugar, honey, 1 squeeze lemon juice, and zest of 1 lemon. Simmer, stirring to dissolve sugar, until flavors are melded, about 5 minutes.

Add pears to pot, being sure to submerge at least halfway. Cover and poach until tender, 10-15 minutes, stirring every 5 minutes.

While pears poach, in a small bowl, stir together mascarpone, vanilla bean paste, and remaining sugar. Chill in fridge until ready to serve.

Remove pears from pot, reserving liquid, and divide evenly between 2 bowls. Increase heat to high and cook poaching liquid until reduced by half, about 3 minutes, then spoon over pears. Top each bowl with a dollop of vanilla bean mascarpone and serve.

Nutritional Facts
Servings2
Calories Per Serving435
Total Fat5g8%
Sugar70gN/A
Saturated3g14%
Cholesterol16mg5%
Protein2g4%
Carbs85g28%
Vitamin A54µg6%
Vitamin B60.1mg6%
Vitamin C21mg35%
Vitamin E0.3mg1.6%
Vitamin K11µg14%
Calcium49mg5%
Fiber7g27%
Folate (food)20µgN/A
Folate equivalent (total)6µg2%
Iron1mg6%
Magnesium27mg7%
Monounsaturated1gN/A
Niacin (B3)0.5mg2.7%
Phosphorus66mg9%
Polyunsaturated0.3gN/A
Potassium401mg11%
Riboflavin (B2)0.1mg6.4%
Sodium112mg5%
Sugars, added49gN/A
Zinc0.5mg3.6%