Past Recipes
Red Wine-Poached Pears

Red Wine-Poached Pears with Vanilla Bean Mascarpone

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Elegant and surprisingly simple, this recipe is a past favorite, and even found its way into the Plated cookbook! Seasonal Bosc pears are simmered with red wine, lemon, and sugar until tender, then served with creamy vanilla-laced mascarpone. Reduced poaching liquid makes for a deeply flavorful sauce that’s poured on top. Dinner party dessert alert!
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Elana

By Chef Elana

Ingredients & Equipment

What we send

  • lemon
    • 1
    • lemon
  • Bosc pears
    • 2
    • Bosc pears
  • red wine
    • 1 cup
    • red wine
  • honey
    • 4 packets
    • honey
  • + .5 teaspoon granulated sugar
    • 1/4 cup
    • + .5 teaspoon granulated sugar
  • mascarpone cheese
    • 2 tablespoons
    • mascarpone cheese
  • vanilla extract
    • 1/2 teaspoon
    • vanilla extract

What You’ll Need

  • 8" medium pot with lid
  • vegetable peeler

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    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.

  2. Simmer Poaching Liquid

    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.

  3. Poach Pears

    Poach Pears

    Add pears to pot, submerging at least halfway. Cover and poach, stirring every 5 minutes, until pears are tender, 10-15 minutes total.

  4. Make Vanilla Bean Mascarpone

    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.

  5. Plate Pears

    Plate Pears

    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.

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