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Wine-Poached Pears With Vanilla Bean Mascarpone


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.


  • 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


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.