This elegant and easy poached pears with honey mascarpone cream dessert looks so much more complicated than it actually is!
The key to success with this recipe is to choose a naturally firm pear varietal, such as the red Anjou used here.
You also want to use pears that are not quite ripe for this dish.
Softer pear varieties and/or overly ripe specimens have a tendency to turn to mush while cooking, so it pays to choose carefully while shopping.
Prep time: 10 minutes
Cook time: 25-30 minutes
Poached Pears Ingredients:
3 cups of Riesling or other sweet white wine
1/3 of a cup of honey
3 whole cinnamon sticks
2 teaspoons of whole cloves
3 whole star anise
6 firm pears, peeled
dash ground cinnamon, for garnish
Honey Mascarpone Cream Ingredients:
170 grams of mascarpone cheese, softened to room temperature
3 tablespoons of full cream milk
3 tablespoons of runny honey
2 teaspoons of pure vanilla extract
2 teaspoons of organic orange zest
- Combine white wine, honey, cinnamon sticks, cloves, and star anise in a large skillet with high sides. Bring the mixture to a gentle simmer over medium heat and cook, stirring occasionally, until the honey is melted and the spices become fragrant, approximately 5 minutes.
- In the meantime, halve the pears and carefully remove the seeds with the tip of a potato peeler or small spoon.
- Carefully add the pears to the simmering poaching liquid. Reduce heat to medium low and simmer for 20-25 minutes, or until the pears are tender. Do not overcook.
- While the pears are poaching, place the softened mascarpone cheese and half & half in the bowl of a stand mixer and whip until light and airy. (If you don’t have a stand mixer, use a hand-held mixer to blend).
- Add the honey, vanilla extract, and orange zest and whip until combined. Place in the fridge to chill before serving.
- Remove pears from heat and cool slightly. Serve immediately with a spoonful of the honey mascarpone cream and a dash of cinnamon. Top with a drizzle of the poaching liquid, if desired.