Description
Spiced poached pears are a simple yet elegant dessert. The creamy mascarpone filling adds a delightful twist.
Ingredients
Units
Scale
- 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