Poached Citrus Red Wine Bosc Pears with Whipped Mascarpone Cream
Elevate your holiday desserts with this elegant recipe featuring poached Bosc pears infused with red wine, citrus, and warm spices. Served with a creamy mascarpone whip and garnished with crushed pistachios and thyme, this sensational dish is as beautiful as it is delicious—a perfect centerpiece for festive gatherings.
- 4 @usapears Bosc Pears
- 750 ml red wine of choice, Pinot Noir is a great option
- 1 orange, halved
- 1 lemon, halved
- 1 lime, halved
- 1 cup sugar
- 1 cinnamon stick
- 3 cloves
- 1 teaspoon vanilla bean paste
- 2 tablespoons pistachios, crushed; for garnish
- Thyme, for garnish
- Mascarpone cream
- 8 ounces mascarpone
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla bean paste
- To a large pot over medium low heat, add wine, cinnamon stick, cloves, sugar, vanilla, squeeze orange, lemon and lime and add the rinds; bring to boil and simmer for 10 minutes, until the sugar has dissolved.
- Peel and core pears and add to the wine citrus mixture. Lower the heat to low and gently poach for about 45 minutes as you flip them from time to time. Let cool at room temperature; cover and refrigerate for at least 6 hours or overnight.
- Remove pears and strain the wine. Reduce the strained wine down to 1 cup, remove from the heat and let cool.
- For the Mascarpone Cream: Whip the heavy cream with powder sugar until medium-stiff peaks and set aside. Lightly beat mascarpone with the vanilla until light and fluffy and then gently fold the cream into the mascarpone mixture.
- To serve: smear the mascarpone cream on a plate. Place a pear over the cream; drizzle with the wine sauce and finish with crushed pistachios and thyme! Enjoy and Happy Holidays!
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