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Red Wine–Poached Pears

Red Wine–Poached Pears with Espresso Mascarpone and Toasted Almonds

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Recipe Details


This elegant, restaurant-worthy dessert is a riff on a Plated cookbook favorite. Seasonal Bosc pears are simmered with red wine, honey, whole cinnamon sticks, and black pepper. Once the tart-sweet pears are finished, the leftover poaching liquid is reduced until syrupy, then drizzled over top. Finish with toasted almonds for crunch and a creamy dollop of honey- and espresso-laced mascarpone cheese.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 340
  • Protein 4g
  • Total Carb 40g
  • Total Fat 15g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • bosc pears
    bosc pears
  • red wine
    1 cup
    red wine
  • cinnamon stick
    cinnamon stick
  • honey
    3 packets
  • mascarpone cheese
    4 ounces
    mascarpone cheese
  • espresso powder
    1 packet
    espresso powder
  • sliced almonds
    2 tablespoons
    sliced almonds

What You’ll Need

  • black pepper
  • 12" large high-sided pan with lid
  • 6" small nonstick pan

Cooking Steps

  1. Peel pears

    Peel pears

    Rinse pears and peel, discarding skins, then halve lengthwise through stems. Using a small spoon, scoop out and discard seeds.

  2. Prepare poaching liquid

    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.

  3. Poach pears

    Poach pears

    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.

  4. Whip mascarpone and toast almonds

    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.

  5. Make red wine syrup

    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.

  6. Plate red wine–poached pears

    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!

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