Recipes Desserts Fruits and Nuts Red Wine-Poached Pears

Red Wine-Poached Pears

Red Wine-Poached Pears is rated 5.0 out of 5 by 1.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 8

Serving poached pears on a bed of sweetened mascarpone cheese elevates this simple autumnal dessert to the sublime. Be sure to choose a hearty red wine that you would enjoy drinking, which will make all the difference in the finished dish.

Ingredients:

  • 1/4 cup mulling spices
  • 4 firm but ripe Bosc pears
  • 2 cups (16 fl. oz./500 ml) full-bodied red wine, such as
      Zinfandel or Cabernet Sauvignon
  • 1 1/2 cups (12 fl. oz./375 ml) water
  • 1/2 cup (4 fl. oz./125 ml) orange juice
  • 1/3 cup (2 1/2 oz./75 g) sugar
  • 1 cup (8 oz./250 g) mascarpone cheese
  • 1 Tbs. honey
  • 1 tsp. grated orange zest
  • 1 cup (3 oz./90 g) assorted dried fruit, such as figs, cherries
      and cranberries

Directions:

Put the mulling spices in a stainless-steel spice ball or wrap in cheesecloth and tie closed. Cut a round of parchment paper to fit the diameter of a saucepan; set the paper aside.

Using a vegetable peeler, peel the pears almost to the top. In the saucepan over medium heat, combine the wine, water, orange juice, sugar, pears and spice ball. Bring to a boil, stirring occasionally, then reduce the heat to low. Press the parchment round directly onto the pears and liquid. Cover and simmer until the pears are tender, 15 to 20 minutes.

While the pears are poaching, in a bowl, stir together the mascarpone cheese, honey and orange zest. Set aside.

When the pears are finished poaching, remove them from the pan using a slotted spoon. Add the dried fruit to the poaching liquid and simmer on low heat until the fruit is plump and tender, 5 to 10 minutes. Using a slotted spoon, remove the fruit from the pan and increase the heat to medium-high. Bring the liquid to a boil and cook until slightly thickened, 1 to 2 minutes.

Cut the pears in half and scoop out the seeds with a melon baller. To serve, spread an equal amount of the mascarpone mixture on each of 8 small plates. Top with the pear halves and dried fruit and drizzle with the reduced poaching liquid. Serves 8.

Williams-Sonoma Test Kitchen

Rated 5 out of 5 by from Quick and easy gourmet recipe I usually make this without the mascarpone cheese and use it for toppings on cake, with ice cream, or by itself. Dried Cranberries and Figs are a great additive. Liquid does not need to be thickened after the pears are removed. Once the pears are removed, cranberries and figs can sit in liquid with mulling spices for about half an hour. Candied ginger can also be used with the mulling spices. Then, it's great to store the liquid (w.out mulling spices) and pears in mason jars for future use. Juice is great to sip on like an after dinner drink. Cheap cabernets do not make the recipe taste as good, but is still delicious. A more expensive bottle ($35+) adds a great amount of depth to the flavor. Go with a wine that has more tree fruit and berry notes like plums and blackberries.
Date published: 2015-09-18
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