Red Wine Poached Pear with Mascarpone and Candied Almonds

Prep Time

Cook Time

Servings

This simple yet decadent recipe was created by Chef John Van House of Murray’s Restaurant in Minneapolis, MN.

INGREDIENTS

Poached Pears
6 Bosc USA Pears
1 750 ml bottle red table wine
2 cups granulated sugar
2 tablespoons Chinese Five Spice
1 teaspoon cinnamon
1 teaspoon ground cloves

Mascarpone Filling
8 ounces mascarpone cheese
¼ cup heavy cream
¼ cup powdered sugar
1 teaspoon almond extract
1 cup candied sliced almonds, such as Almond Accents® Honey Roasted Sliced Almonds

DIRECTIONS

Peel pear and core from the bottom to extract core and seeds.

In a saucepan, combine wine, granulated sugar, five spice, cinnamon and cloves. Add pears and just enough wine to cover pears. Bring to a boil. Cover and simmer over low heat until pears are tender, about 30 minutes. Remove pears and cool to room temperature. Cover and chill.

Simmer wine mixture until reduced to a syrupy consistency.

Whip mascarpone, cream, powdered sugar and almond extract on high speed until mixture forms firm peaks.

To serve: Spoon 2 tablespoons mascarpone filling into center of each pear. Place on dessert plates. Spoon 2 tablespoons mascarpone around bottom of pears. Drizzle 2 tablespoons slightly warm wine syrup over each pear. Garnish with candied almonds and serve immediately.

NUTRITION