Poached Pears with Cinnamon-Sugar Mascarpone

pears poached with sugar and spice and everything nice

I have to admit I've never made a poached pear in my life. I don't even know that I've had one -!? But, after researching the technique and making my own version, I know I'll be making these for dessert more often. It was so easy!

This recipe is extremely flexible in regards to quantity of the types of liquid used, the spices in the poaching liquid, and even the topping. Experiment with your own version after reading how to poach a pear or just follow my recipe below...

Recipe - Serves 4
Poached Pears
4 Bosc Pears (suggest firm fruit), peeled, halved, & cored

1 1/2C Sweet White Wine (suggest Riesling, Moscato, or Muscat)

1C Apple Juice (light okay)
1 1/2C Water
2 Thick Strips Lemon Peel
2 Cinnamon Sticks

Cinnamon-Sugar Mascarpone
3-4oz. Mascarpone Cheese
1/2tsp. Ground Cinnamon
1-2tsp. Granulated Sugar

Directions
Begin by making your poaching liquid: In a high-sided skillet, combine the wine, apple juice, water, lemon peel, and cinnamon sticks. Bring the liquid to a bubble over medium-high heat. Allow the poaching liquid to simmer for 5 minutes.

While waiting on the poaching liquid to come together, prepare the pears. Peel each pear, cut them in half (leaving the stem on one half), and cut out the core with a knife or melon baller.

After the poaching liquid has simmered for 5 minutes, turn the heat to low and add your pears cut-side down. Ensure that the pears are completely submerged in the liquid, if not, add a little more wine/juice/water. Cover the pan and allow the pears to gently poach for 25-30 minutes.

While the pears are poaching, make the mascarpone mixture. In a small bowl combine the cheese, cinnamon, and sugar. Stir to combine and taste, adjust as needed. I suggest using 1 tsp. of sugar because the pears are already sweet. Refrigerate until ready to serve.

After the pears have poached, gently move them to a plate and allow to cool to room temperature. As the pears cool, reduce the poaching liquid to a syrup. Remove the lemon peel and increase the heat to medium-high. Allow the liquid to reduce until there is only 1-1 1/2C left, approx. 30-40 minutes.

Serve the pears in a shallow bowl or rimmed plate. Place two halves on each plate, evenly distribute the syrup over the pears, and add a dollop of the cinnamon-sugar mascarpone. I'd say this dessert is everything nice. Enjoy!