[Retro Recipe Monday – UK Edition] Red Wine Poached Pears with Mascarpone

posted in: Recipe Mondays | 2

Ingredients

6 firm pears
1 bottle red wine
1 vanilla pod, whole
2 cinnamon sticks
2 bay leaves
450g granulated sugar
2 (225g) containers mascarpone cheese, softened
120ml double cream
Pinch cinnamon
55g icing sugar
30g butter

Method
How to make Red Wine Poached Pears with Mascarpone
1) Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you’re ready to fill them.

2) Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.

3) Whisk together mascarpone cheese, double cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.

4) Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.

Deborah Castellano
Deborah Castellano's book Glamour Magic: The Witchcraft Revolution to Get What You Want is available for purchase through Amazon, Llewellyn and Barnes and Noble.
Her frequently updated catalogue of published work is available on Author Central.

She writes about Glamour Magic here at Charmed, I'm Sure. Her podcast appearances are available here.

Her craft shop, The Mermaid & The Crow specializes in old-world style workshop from 100% local, sustainable sources featuring tempting small batch ritual oils and hand-spun hand-dyed yarn in luxe fibers and more!

In a previous life, Deborah founded the first Neo-Victorian/Steampunk convention, SalonCon which received rave reviews from con-goers and interviews from the New York Times and MTV.

She resides in New Jersey with her husband, Jow and their cat, Max II. She has a terrible reality television habit she can't shake and likes St. Germain liquor, record players and typewriters. ย 

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2 Responses

  1. This sounds utterly lovely.
    Any idea if I can use ricotta instead of marscapone?

    I’m wanting to do a first-attempt-at-cheese by making a creamy (easy) ricotta-type cheese (ricotta-type because I’m not making it out of whey) and I’m looking for recipes to use it in, if it works. ๐Ÿ™‚

    TTFN,
    Meliad. ๐Ÿ™‚
    Meliad recently posted..Welcome to Amazon Creations ๐Ÿ˜€My Profile

  2. I would think that ricotta would be a fine substitute honestly ๐Ÿ™‚
    Deborah Castellano recently posted..[Retro Recipe Monday – UK Edition] Red Wine Poached Pears with MascarponeMy Profile

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