Perfect Poached Pears with Sweetened Mascarpone

For the Poached Pears:

4 ripe but firm pears, peeled and cored

1 round parchment paper, one 1-inch larger than the diameter of your pan, with a small “X” cut in the middle

1 bottle red wine

½ cup granulated sugar

rind from 1 orange

1 whole clove

1 cinnamon stick

1 star anise

For serving:

toasted walnuts, chopped

lightly sweetened whipped cream

In a non-reactive (stainless steel, glass, ceramic pot, enamel-coated cookware) combine the red wine and granulated sugar, orange rind, clove, cinnamon stock and star anise. Bring to a simmer and dissolve the sugar, stirring occasionally.

Carefully lower the pears into the wine mixture one at a time. Cover with the parchment round. Very gently simmer the pears until tender to a knife tip but not mushy.

Carefully remove the pears with a slotted spoon. Arrange the pears in a single layer in a wide, shallow bowl; set aside.

Increase heat to medium-high. Bring the poaching liquid to a rapid simmer and cook, stirring occasionally, until it has reduced to a glaze and is thick enough to coat the pears.

Serve the pears with warm glaze spooned over them, whipped cream and chopped walnuts, if desired.

Poached Pears

About The Author

Michelle Bernstein