Port Poached Pears With Pecan Mascarpone |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Very elegant. Ingredients:
4 firm bosc pears, washed, peeled (reserve peels, stems intact) |
1/2 cup sugar |
3 cups good quality port wine |
2 cinnamon sticks |
orange zest, in large strips |
4 ounces mascarpone cheese |
4 ounces very finely chopped pecans |
2 tablespoons granulated sugar |
Directions:
1. In a covered saucepan large enough to hold the pears in a single layer, place the pear peels, sugar, port, cinnamon, and orange zest. Bring to a boil. Reduce heat and simmer 5 to 10 minutes. Remove pear peels and discard.
2. With a slotted spoon, gently add the pears to the poaching liquid. If necessary, add up to 1 cup of water to completely cover the pears. A small plate, set over the pears, will help keep them submerged. Leave the cover ajar and simmer gently 15 to 20 minutes or until a skewer poked into a pear center meets little resistance.
3. Using the slotted spoon, remove the pears from their liquid and stand upright in a serving dish deep enough for the reduced liquid to be poured over. Remove zest and cinnamon stick (or strain liquid) and continue simmering to reduce the liquid to a syrupy consistency.
4. For the pecan mascarpone, mix mascarpone, pecans and sugar until well blended. Serve with pears.
5. Pour syrup over the pears.
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