Chai-Spiced Bosc Pears with Pound Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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You can substitute any slightly sweet white wine for late-harvest riesling. Heat the pound cake on a grill pan before serving to create attractive grill marks. Garnish with raw pear slices. Ingredients:
2 cups late-harvest riesling |
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 (such as darjeeling or assam) |
4 peeled bosc pears, cored and halved |
1/4 cup mascarpone cheese |
1 tablespoon butter |
1 (10.75-ounce) loaf frozen low-fat pound cake (such as sara lee), thawed and cut into 8 slices |
Directions:
1. Combine first 6 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in tea leaves; simmer for 2 minutes. Drain wine mixture through a fine sieve into a bowl; discard solids.
2. Return wine mixture to pan; add pear halves, cut sides down. Cover; simmer 15 minutes or until tender. Remove pears with a slotted spoon; place in a shallow dish. Set pears aside; keep warm.
3. Bring wine mixture to a boil over medium-high heat; cook until reduced to 1 cup (about 10 minutes). Add mascarpone, stirring with a whisk until well blended. Remove from heat; add butter, stirring until butter melts.
4. Place 1 pound cake slice on each of 8 plates, and top each slice with 1 pear half. Spoon about 2 tablespoons sauce over each serving. Serve warm.
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