RED WINE POACHED PEARS WITH MASCARPONE FILLING
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them.
- Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.
- Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.
- Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.
BUTTERY POACHED PEARS WITH WHIPPED MASCARPONE
Simmering the pears in liquid makes them sweet and tender.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet with a tight-fitting lid combine the apple cider, vermouth, butter, anise, and salt. Bring to a simmer.
- Add pears, reduce the heat, and simmer covered until pears are tender when pierced with the tip of a knife, 10-12 minutes.
- Whip heavy cream until it makes soft peaks. Add mascarpone and honey and whip again until light and fluffy and just holding stiff peaks. Do not overmix.
- Divide pears and poaching liquid between four bowls and serve topped with mascarpone cream and almond cookies, if using.
MARSALA-POACHED PEARS
Whether for a special occasion or a weeknight dessert, our Marsala-poached pears are delectable served warm with a bit of ice cream or whipped cream. Easier than pie, with the wonderful flavor of Marsala wine.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Cut pears in half lengthwise and remove cores. Measure Marsala cooking wine into a small mixing bowl. Add brown sugar, vanilla, cinnamon and nutmeg; stir to dissolve sugar.
- Melt butter in a large 12-inch skillet. Stir in Marsala mixture. Cook over medium heat until bubbly. Place pears in pan, cut side down. Cover and cook over medium-low heat 20 minutes. Remove from heat and let stand 30-45 minutes or until cool enough to serve.
- Place each pear half in a small bowl. Stir remaining sauce in pan; drizzle each serving with 1-2 teaspoons warm sauce. Top with a small scoop of ice cream, and if desired, toasted pecans. Serve immediately.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 20.3 g, Cholesterol 11.3 mg, Fat 4 g, Fiber 2.7 g, Protein 0.7 g, SaturatedFat 2.4 g, Sodium 28.9 mg, Sugar 13.3 g
POACHED PEARS WITH MASCARPONE
Steps:
- Combine the wine, water, sugar and cinnamon in a deep nonreactive saucepan. Bring to a boil and simmer for five minutes.
- Add the pears and simmer 15 minutes, until the pears are just tender. Remove the pears from the liquid, draining them well, and place them in a bowl.
- Boil down the liquid until it is reduced to two cups and has become syrupy. Remove the cinnamon stick. Pour the liquid over the pears and refrigerate at least four hours or overnight.
- To serve, place each pear standing up in a deep dish or goblet. Pour some of the cooking liquid over each.
- Stir the mascarpone to smooth it, then spoon a generous dollop on top of each pear. It will begin to drip down the sides of the pear. Dust with sifted cocoa and serve.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 2 grams, Carbohydrate 45 grams, Fat 7 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 82 milligrams, Sugar 31 grams
HONEY-POACHED PEARS WITH MASCARPONE
Mascarpone gives a tangy contrast to the sweetness of pears that have been poached in vanilla-scented white wine.
Categories Dessert Poach Pear Brandy White Wine Winter Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Toss pears with lemon juice in large bowl. Set aside. Combine 1 cup water, wine and honey in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until honey dissolves. Add pears. Cover mixture with round piece of parchment paper. Reduce heat to medium-low. Simmer until pears are just tender when pierced, turning when half-way through cooking, about 15 minutes.
- Using slotted spoon, transfer pears to large bowl. Boil poaching liquid until reduced to 3/4 cup, about 2 minutes. Cool syrup. Pour syrup over pears. Cover and refrigerate until cold, at least 8 hours or overnight. Remove vanilla bean.
- Whisk mascarpone cheese, sugar and brandy in large bowl until smooth. Add 1/4 cup chilled poaching syrup and whisk until soft peaks form.
- Thinly slice each pear half lengthwise, leaving slices attached at stem end. Using metal spatula, transfer pears to plates. Gently press on pears to fan slightly. Spoon some syrup over pears. Spoon mascarpone cream alongside each pear half and serve.
CARAMELIZED PEARS WITH MASCARPONE
This is very good autumn recipe; really surprising in taste. You may replace honey with sugar, because I have heard from a friend of mine that honey is not recommended to be heated (something with intestines). Anyway, I am submitting the original recipe.
Provided by nitko
Categories Dessert
Time 20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- First mix mascarpone and sugar 2 ours before serving so sugar san join with mascarpone. Put it in cold place.
- Roughly ground almonds and dry fry them until brownish.
- Take a 24cm large heavy pan (preferably Teflon) and add honey, butter cardamom, cinnamon and inside "flesh" from vanilla (or package of bourbon vanilla sugar) and let it melt and join.
- Peal the pears, cut in half and remove seeds.
- Sauté the pears 8-10 minutes, turning them from time to time.
- When ready, put some mascarpone on a plate, put half a pear on it, cover with caramelized spiced honey and cover with roughly grounded fried almonds (or pistachio).
Nutrition Facts : Calories 263.4, Fat 12.7, SaturatedFat 5.5, Cholesterol 21.4, Sodium 101.9, Carbohydrate 39.7, Fiber 4.7, Sugar 31.4, Protein 2.4
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