Red Wine–Poached Pears with Espresso Mascarpone and Toasted Almonds
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Ingredients & Equipment
What we send
- 4bosc pears
- 1 cupred wine
- 1cinnamon stick
- 3 packetshoney
- 4 ouncesmascarpone cheese
- 1 packetespresso powder
- 2 tablespoonssliced almonds
What You’ll Need
- black pepper
- 12" large high-sided pan with lid
- 6" small nonstick pan
- Tree Nuts
Rinse pears and peel, discarding skins, then halve lengthwise through stems. Using a small spoon, scoop out and discard seeds.
Prepare poaching liquid
In a large high-sided pan, stir together red wine, cinnamon stick, 2 packets honey, ¾ cup water, and ⅛ teaspoon black pepper to combine.
Add pears to poaching liquid, cut-side up. Place pan over medium-high heat and bring to a simmer, then cover pan and poach until pears are beginning to soften, 10 minutes (move on to Step 4—but don't forget to come back). Then, flip pears cut-side down, cover pan, and continue poaching until pears are tender when pierced with a fork, 10-15 minutes more.
Whip mascarpone and toast almonds
While pears poach, in a medium bowl, combine mascarpone, half of espresso powder, and remaining honey. Whisk vigorously until smooth, then chill in refrigerator until ready to serve. Place almonds in a small nonstick pan over medium-high heat. Toast, stirring, until golden brown, 3-5 minutes. Remove pan from heat. Transfer almonds to a bowl and set aside for garnish.
Make red wine syrup
Once pears are poached, divide among serving bowls, leaving behind poaching liquid in pan. Increase heat under pan to high and bring poaching liquid to a boil, then reduce heat to low and simmer until thick and syrupy, 1-3 minutes more. Remove pan from heat, then remove and discard cinnamon stick.
Plate red wine–poached pears
Drizzle red wine syrup over poached pears in serving bowls. Dollop over espresso mascarpone and garnish with toasted almonds. Dig in!