Chai-Spiced Bosc Pears With Pound Cake |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Holey Yum-oly! From Cooking Light. Ingredients:
2 cups late-harvest riesling wine |
2 cups water |
1 cup pear nectar |
25 cardamom pods, crushed |
12 whole cloves |
3 (3 inch) cinnamon sticks, broken |
2 tablespoons black tea leaves |
4 peeled bosc pears, cored and halved |
1/4 cup mascarpone cheese |
1 tablespoon butter |
1 (10 3/4 ounce) frozen low-fat pound cake, loaf thawed and cut into 8 slices 8 slices |
Directions:
1. Combine first 6 ingredients in a large saucepan; bring to a boil.
2. Cover, reduce heat, and simmer 15 minutes.
3. Stir in tea leaves; simmer for 2 minutes. Drain wine mixture through a fine sieve into a bowl; discard solids.
4. Return wine mixture to pan; add pear halves, cut sides down. Cover; simmer 15 minutes or until tender.
5. Remove pears with a slotted spoon; place in a shallow dish. Set pears aside; keep warm.
6. Bring wine mixture to a boil over medium-high heat; cook until reduced to 1 cup (about 10 minutes).
7. Add mascarpone, stirring with a whisk until well blended. Remove from heat; add butter, stirring until butter melts.
8. Place 1 pound cake slice on each of 8 plates, and top each slice with 1 pear half.
9. Spoon about 2 tablespoons sauce over each serving. Serve warm.
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