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Elegant Spiced Red Wine Poached Pears with Mascarpone Cream

A glossy, deep red poached pears served on a white plate next to a scoop of vanilla ice cream drizzled with syrup.
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Create a show-stopping yet simple dessert by poaching pears in a fragrant red wine syrup spiced with cinnamon and citrus. This recipe yields tender, juicy fruit perfect for dinner parties.

Ingredients

Scale
  • 4 firm Bosc or Anjou pears, peeled, stems intact
  • 1 bottle (750 ml) dry red wine (like Merlot or Cabernet Sauvignon)
  • 1 cup water
  • 1 cup granulated sugar
  • 1 orange, sliced
  • 1 lemon, sliced
  • 2 cinnamon sticks
  • 6 whole cloves
  • 1 vanilla bean, split
  • 1 cup mascarpone cheese, softened
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the pears: Gently peel the pears, leaving the stems on for presentation. Use a melon baller or small spoon to core them from the bottom, removing the seeds while keeping the pear shape intact.
  2. Make the poaching liquid: In a saucepan large enough to hold the pears standing up, combine the red wine, water, granulated sugar, orange slices, lemon slices, cinnamon sticks, cloves, and the split vanilla bean.
  3. Heat the liquid: Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves completely.
  4. Poach the pears: Carefully place the prepared pears into the simmering liquid. They should be mostly submerged. If necessary, place a small piece of parchment paper directly on top of the liquid to keep the pears submerged.
  5. Simmer: Reduce the heat to low and let the pears gently simmer for 25 to 40 minutes, depending on their size and ripeness. You want them tender when pierced with a knife but not mushy. The liquid will reduce and deepen in color.
  6. Cool: Remove the saucepan from the heat. Allow the pears to cool completely in the poaching liquid for at least one hour, or preferably overnight in the refrigerator. This step allows the pears to absorb maximum flavor and color.
  7. Make the cream: While the pears cool or just before serving, combine the softened mascarpone cheese, powdered sugar, and vanilla extract in a small bowl. Whisk until smooth and creamy.
  8. Serve: Remove the cooled pears from the liquid. You can serve them warm or chilled. Spoon a generous dollop of the mascarpone cream onto a plate, place a poached pear on top, and drizzle with a spoonful of the reduced poaching syrup.

Notes

  • For an even richer syrup, simmer the remaining poaching liquid after removing the pears until it reduces by half and thickens slightly. This makes a great caramel sauce substitute.
  • If you prefer a bourbon variation, substitute 1/2 cup of the red wine with 1/2 cup of good quality bourbon.
  • For an easy, elegant presentation, serve these pears alongside vanilla bean ice cream or a drizzle of caramel sauce.

Nutrition

Find it online: https://www.purecookingjoy.com/poached-pears-elegant-spiced-red-wine-recipe/

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