Poached Pears with Mascarpone Cream
This simple and elegant dessert will easily become the star of your next dinner, date night or party! Poached pears are a classic dessert known for their beautiful presentation and complex and flavourful taste. The art of poaching fruit in wine has been around for centuries, enhancing the natural sweetness and texture of the fruit. As the pears cook, they absorb the aromatic and vibrant flavours within the poaching liquid and take on the most beautiful ruby red hue. Serve them alongside my fragrant Mascarpone cream and get ready for one of the most satisfying bites! My Poached Pear recipe isn’t just a treat for the taste buds but also a feast for the eyes.
The Charm of Poached Pears
Poaching is a classic cooking technique whereby food is cooked over low heat and gently simmered in an aromatic liquid. For poached pears, they are submerged and cooked in a fragrant blend of red wine, sugar and spices, transforming them into an irresistible dessert. This cooking method proves that simple techniques can yield the most beautiful results.
Ingredients that Create the Magic
Let's set you up for success! Here’s what you will need:
4 ripe but firm pears: Choosing the right pear variety is essential! Bosc pears are my go-to given their sweet and delicate flavour and firm texture. These pears hold up well when poached, maintaining their shape once cooked. Opt for pears that are ripe yet firm. Overripe pears can become mushy when poached. Now, if you can't find Bosc pears at your local grocer, simply substitute them with d'Anjou pears.
Dry red wine: Cabernet Sauvignon is my go-to red wine and forms the basis of the poaching liquid. This dry wine is bold, fruity, rich and robust in flavour. If you don’t have any Cabernet handy, substitute it with your favourite Pinot Noir.
Sugar: Granulated sugar is added to the poaching liquid to counterbalance the acidity of the wine.
Warming spices: A stick of cinnamon, star anise and cloves will infuse the wine with earthy, liquorice-like, spicy and sweet notes.
Fresh Ginger: This root vegetable adds a bright, citrus-forward, refreshing and spicy flavour profile to the poaching liquid.
These ingredients combine harmoniously to create an aromatic, bright, fragrant, spicy, sweet and warming spoonful!
Preparing the Pears
The star of the show deserves some special treatment! Start by peeling the pears, keeping the stems intact for presentation purposes. Next, cut them in half lengthwise and carefully remove the core with a melon baller.
Simmering to Perfection
This one pot dish couldn’t be easier to make and let’s the stove do all the work for you! The red wine, sugar, cinnamon, star anise, cloves and ginger are added to a large dutch oven or heavy-bottomed pot and brought to a boil over medium heat. This process infuses the wine with big and bold flavours, including floral, spicy, sweet and citrusy notes. Once the poaching liquid has come to a boil, the temperature is reduced to a simmer and the pears are submerged into the poaching liquid. The pears cook for 25 - 30 minutes or until tender. You know your pears are ready when a fork or pairing knife inserted into the thickest part of the pear meets no resistance.
Turning the Poaching Liquid into Red Wine Sauce
You can enjoy the poaching liquid as is, but if you want a thicker sauce and an intense flavour boost, then you’re going to have to make my red wine sauce! Creating this sauce couldn’t be easier. Simply remove the cooked pears from the poaching liquid and set them aside on a plate. Bring the poaching liquid to a boil and cook until the liquid is reduced by half. This cooking process produces a red wine sauce that is rich, robust and concentrated in flavour and pairs beautifully with my Poached Pears with Mascarpone Cream.
Serving Your Masterpiece
As the old adage goes "You eat with your eyes first"! What could be more enticing than perfectly poached pears served over top a nutmeg and orange-infused Mascarpone cream?! Not much! Finish it off with a drizzle of red wine sauce and talk about a memorable and show-stopping dessert!
If you want to keep things simple then serve these Poached Pears over creme anglaise or whipped cream, or alongside a dollop of yoghurt or a scoop of your favourite vanilla ice cream. The possibilities are endless! For some added texture, sprinkle some nuts over top. Enjoy this dish for desserts or as a snack, you really can’t go wrong! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting dessert ideas, try my Croissant with Strawberries & Cream, Blood Orange Upside-Down Cake, Basque Cheesecake, and Magical Plum Cake recipes!
Poached Pear Recipe
Prep Time: 2 minutes
Cook Time: 40 - 45 minutes
Total Time: 42 - 47 minutes
Serves: 4 - 8
Ingredients:
Poached Pears
4 Bosc pears, firm and ripe
1/4 cup granulated sugar
1 inch piece of ginger, peeled
1 cinnamon stick
1 star anise pod
2 cloves
1 750mL dry red wine, such as Cabernet Sauvignon
Mascarpone Cream
3/4 cup mascarpone (approx. 6 oz)
1/4 cup whipping cream
2 Tbsp icing sugar, sifted
1/2 tsp orange zest (zest of 1/2 medium orange)
1/2 tsp vanilla extract
1/8 tsp ground nutmeg
Instructions:
Prepping the Pears: Peel the skin off of the pears using a vegetable peeler. Then, cut the pears in half, leaving the stems intact. Remove and discard the cores. Set the pears aside.
Poaching the Pears: To a large dutch oven or heavy-bottomed pot, add the granulated sugar, ginger, cinnamon stick, star anise, cloves and red wine. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar has dissolved. Once boiling, reduce the heat to medium-low.
Transfer the pears into the poaching liquid using a spider strainer or slotted spoon. Simmer the pears for 12 minutes and then flip them over and cook for an additional 13 - 18 minutes or until fork tender.
Remove the pears from the poaching liquid and, in a single layer, place them onto a large plate.
Creating the Red Wine Sauce: Crank up the heat to medium-high and bring the poaching liquid to a boil. Cook for 8 minutes or until the liquid has reduced by half. Turn off the heat and set aside.
Making the Mascarpone Cream: To a medium mixing bowl, add the mascarpone, whipping cream, icing sugar, orange zest, vanilla and nutmeg. Whisk for 1- 2 minutes or until light and fluffy.
The Finishing Touch: To a dessert plate, add 2 heaping spoonfuls of Mascarpone cream. Using a spoon, spread if over the base of the plate in a circular fashion. Place 2 pear halves over top and drizzle them with red wine sauce. Serve and enjoy!
