Red Wine-Poached Pears with Vanilla Bean Mascarpone
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Ingredients & Equipment
What we send
- 2Bosc pears
- 1 cupred wine
- 4 packetshoney
- 1/4 cup+ .5 teaspoon granulated sugar
- 2 tablespoonsmascarpone cheese
- 1/2 teaspoonvanilla extract
What You’ll Need
- 8" medium pot with lid
- vegetable peeler
Rinse lemon and, using a vegetable peeler, remove 3 strips of peel. Halve lemon. Peel pears, halve lengthwise, and remove and discard cores. Cut each pear half into 3 wedges.
Simmer Poaching Liquid
In a medium pot over medium-high heat, combine red wine, honey, 1 squeeze lemon juice, lemon peel, and ¼ cup sugar. Simmer, stirring, until flavors are melded and sugar is dissolved, about 5 minutes.
Add pears to pot, submerging at least halfway. Cover and poach, stirring every 5 minutes, until pears are tender, 10-15 minutes total.
Make Vanilla Bean Mascarpone
While pears poach, in a small bowl, whisk together mascarpone, vanilla extract, and remaining sugar to combine. Refrigerate until ready to serve.
Using a slotted spoon, remove pears from pot, reserving liquid, and divide evenly between 2 bowls. Increase heat under pot to high and cook poaching liquid, uncovered, until reduced by half, about 3 minutes. Remove and discard lemon peels, then spoon red wine sauce over pears. Top each bowl with a dollop of vanilla bean mascarpone and serve.