Red Wine Poached Pears with Mascarpone Filling
Indulge in elegance with these Red Wine Poached Pears with Mascarpone Filling, a stunning dessert that’s as refined as it is delicious. Perfectly ripe yet firm pears are gently simmered in a fragrant blend of dry red wine, orange zest, cinnamon, and vanilla, infusing them with a deep, jewel-toned hue and rich flavor. Once cooled, they’re filled with a luscious mascarpone cream sweetened with powdered sugar, honey, and a touch of whipped cream, creating the perfect balance of fruity and creamy. Drizzled with a glossy red wine reduction and garnished with crunchy pistachios and fresh mint, this sophisticated dessert is ideal for entertaining or ending a romantic dinner on a high note. Plus, it’s deceptively simple to make, making it a show-stopper you’ll want to recreate again and again!
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Recipe Information
Ingredients
- 4 ripe but firm pears (Bartlett, Bosc, or Anjou)
- 750 ml dry red wine
- 150 g granulated sugar
- 1 strip orange zest
- 1 cinnamon stick
- 3 whole cloves
- 1 tsp vanilla extract
- 250 g mascarpone cheese
- 50 g powdered sugar
- 60 ml heavy cream
- 1 tbsp honey
- 20 g chopped pistachios (optional, for garnish)
- 2 sprigs fresh mint leaves (optional, for garnish)
Instructions
Peel the pears, leaving the stems intact. Trim the bottom of each pear slightly so they can stand upright if desired.
In a medium saucepan, combine the red wine, granulated sugar, orange zest, cinnamon stick, cloves, and vanilla extract. Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the sugar.
Place the peeled pears into the saucepan, ensuring they are fully submerged in the liquid. If necessary, add a little water to cover them completely.
Simmer the pears gently for 25-30 minutes, turning them occasionally to ensure even coloring. They should be tender but not mushy when pierced with a knife.
Remove the pears from the poaching liquid and set them aside to cool. Continue simmering the poaching liquid until it reduces by about half and becomes syrupy, approximately 10 minutes. Let the syrup cool to room temperature.
While the pears cool, make the mascarpone filling. In a mixing bowl, whisk together the mascarpone cheese, powdered sugar, heavy cream, and honey until smooth and creamy.
Once the pears have cooled, use a small spoon or melon baller to core them from the bottom, removing the seeds to create a cavity for the filling.
Fill each pear with the mascarpone mixture using a piping bag or small spoon.
To serve, plate the pears standing upright or on their side. Drizzle the reduced poaching syrup over the pears for a glossy finish.
Garnish with chopped pistachios and fresh mint leaves, if desired. Serve immediately.
Nutrition Facts
Calories |
3292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 84.7 g | 424% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 121 mg | 5% | |
| Total Carbohydrate | 369.7 g | 134% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 291.3 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 594 mg | 46% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2339 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
