Red Wine Poached Pears with Mascarpone Filling
Filed under
Desserts
Servings: 6
Ingredients
- 6 Pear, firm Bartlett
- 1 bottle Red wine
- 1 Vanilla, whole bean, split lengthwise
- 2 Cinnamon stick
- 2 Bay leaf
- 2 cup Sugar, to taste
- 16 oz Mascarpone, 2 (8-ounce) containers, softened
- 1/2 cup Heavy cream
- 1 pinch Cinnamon
- 1/2 cup Powdered sugar
- 2 tbsp Butter
Directions
- Peel the pears, leaving the stems on.
- In a large saucepan bring the wine and an equal amount of cold water to a simmer. Add the vanilla bean, cinnamon sticks, bay leaves and sugar to taste.
- Simmer the pears about 20 minutes, until tender, and cool to room temperature in the liquid. They can be refrigerated in the liquid until you're ready to fill them.
- Remove the stems and set aside. Core the pears with an apple corer, leaving them whole.
- Whisk the mascarpone, cream, cinnamon and powdered sugar until smooth. Pipe into the pears with a pastry bag (or a wax paper cone) and set the stems back on top.
- Simmer the poaching liquid until reduced by half, stir in the butter and spoon generously over the pears. Serve at room temperature.