Pear, Mascarpone and Wine Reduction

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Pear, Mascarpone and Wine Reduction
V - GF - O
Course Dessert
Cuisine Italian
Servings
people
Course Dessert
Cuisine Italian
Servings
people
Instructions
  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 honey, to taste. Add pears to the liquid and simmer for about 20 minutes or until soft. 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 the pears whole.
  3. Whisk together mascarpone cheese, a pinch of cinnamon and stevia powder until smooth. Transfer to a piping bag. 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. Spoon generously over pears. Cool down to room temperature before serving.
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