For everyday eating, ripe, juicy pears are best. When testing a pear’s ripeness, you should apply gentle pressure to the narrow “neck” of the pear with your thumb. If it yields to pressure, it’s ripe. However, slightly under-ripe pears are best for poaching, and poached pears are one of those easy yet elegant desserts that are sure to impress your family and friends.
To poach pears, you simply peel and core them, and then simmer them in liquid until they’re tender. Traditionally, pears are poached in a wine and sugar mixture, but there is plenty of room for creativity when it comes to this classic pear dessert. You can even use things like coconut milk! For this recipe I poached my pears in water and maple syrup and infused my liquid with cinnamon, cloves and vanilla.
Whether you leave the pears whole or cut them in half is really a matter of personal preference. I usually cut mine in half because I like to add toppings like ice cream, whipped cream, or in this case, a delicious maple and cinnamon mascarpone cream. But a whole poached pear standing on a plate is the ultimate in dessert presentation. I topped these pears with a prepared, salted caramel sauce, but reducing your poaching liquid is also a great way to create a delicious sauce or glaze for your pears. 
Simple Cinnamon Poached Pears with Maple Syrup Mascarpone Filling
- Total Time: 45 minutes
- Yield: Serves 3
- Diet: Omnivore
Description
Spiced poached pears are a simple yet elegant dessert. The creamy mascarpone filling adds a delightful twist.
Ingredients
- 3 firm Bartlett USA Pears, peeled, halved and cored
- 2 cups (473 ml) water
- 1/2 cup (118 ml) maple syrup
- 3 tablespoons honey
- 1 teaspoon vanilla
- 3 cinnamon sticks
- 1 teaspoon whole cloves
- 8 ounces (227 g) mascarpone cheese, room temperature
- 1 tablespoon powdered sugar
- 2-3 tablespoons maple syrup
- 1/4 teaspoon ground cinnamon
- Caramel sauce, for drizzling
Instructions
- In a large saucepan, combine water, maple syrup, honey, vanilla, cinnamon sticks, and cloves.
- Add pears and bring to a simmer. Simmer over medium-low heat for about 30 minutes, turning pears once halfway through cooking, until tender when pierced with a fork.
- With a slotted spoon, transfer pears to a 9-inch baking dish. Pour poaching liquid over the pears. Cover and refrigerate for at least 2 hours, or up to overnight.
- Mix mascarpone cheese with powdered sugar until smooth.
- Gradually add maple syrup until the mascarpone reaches the desired flavor and consistency. Stir in cinnamon. Chill the mascarpone until ready to use, returning it to room temperature about 15 minutes before serving.
- Remove pears from poaching liquid using a slotted spoon and arrange one or two pears on individual serving plates, cut side up.
- Place a generous dollop of the maple mascarpone in the center of each pear.
- Drizzle with caramel sauce and serve.
Notes
- For a richer flavor, use a dark amber honey instead of regular honey.
- If pears are not fully ripe, add 5-10 minutes to the poaching time.
- Leftover poached pears can be stored in the refrigerator for up to 3 days in the poaching liquid; mascarpone should be stored separately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 pear
- Calories: 250
- Sugar: 25
- Sodium: 20
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 5
- Protein: 4
- Cholesterol: 20
Frequently Asked Questions
What type of pears work best for poaching with cinnamon?
Bosc pears hold their shape well during poaching and have a firm texture that softens without falling apart. Anjou pears are a good second choice.
Can I make the maple syrup mascarpone filling ahead of time?
Yes, mix the mascarpone and maple syrup together up to a day in advance and refrigerate. Let it sit at room temperature for about 10 minutes before filling so it softens slightly.
How do I know when the pears are done poaching?
Insert a paring knife into the thickest part of the pear. It should slide in with little resistance. Depending on ripeness, this typically takes 15 to 25 minutes.
I mean, this is a fabulous recipe, just FYI!
Thanks for sharing! How far ahead of time can I make it?
This looks so good! Do you use this filling in any other recipes?
Delicious and easy.
These were delicious. I halved the amount of maple syrup in the poaching liquid because that stuff is too expensive, but added more honey. Also, I didn’t have cheese, so I just made the poached pear portion, and they were delicious. Will try with the marscapone next time.
I totally get it, Christina! I also used honey instead of extra maple syrup because of the cost, and it still turned out great. Can’t wait to try it with the mascarpone myself!
I have seen many recipes for poached pears, but this one really caught my attention with the addition of the mascarpone. Perfect marriage of flavors and pretty enough to eat with pinkies extended!