How to make delicious and quick poached pears. You can serve them warm and straight from the oven, topped with mascarpone and drizzled with honey.
Poached Pears Ingredients:
- 3 c. Riesling or other sweet white wine
- 1/3 c. honey3 whole cinnamon sticks
- 2 t. whole cloves
- 3 whole star anise
- 6 firm pears, peeled
- 1 dash ground cinnamon, for garnish
Honey Mascarpone Cream Ingredients:
- 8 oz. mascarpone cheese, softened to room temperature
- 3 T. half & half
- 3 T. runny honey
- 2 t. pure vanilla extract
- 2 t. orange zest
- In a large skillet with high sides or sauce pan, combine the sweet white wine, honey, cinnamon sticks, cloves, and star anise.
- Cook over medium heat until the mixture starts to boil, then bring down to a gentle simmer. Stir occasionally to ensure that the mixture does not burn. Cook until the honey is melted and the spices have become fragrant, approximately 5 minutes.
- While the poaching liquid is cooking down, cut the pears in half and remove the core using a melon baller. If you don’t have a melon baller, you can use a small spoon.
- Carefully add the prepared pears to the simmering poaching liquid. Simmer for 20-25 minutes, turning the pears halfway through to ensure even cooking.
- 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).
- When the mascarpone and half& half mixture has become light and whipped, add the honey, vanilla extract, and orange zest and mix until well-combined.
- Place in the fridge to chill before serving.
- Remove pears from heat and allow to 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. Enjoy!