Honey Poached Pears With Mascarpone Recipes

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RED WINE POACHED PEARS WITH MASCARPONE FILLING



Red Wine Poached Pears with Mascarpone Filling image

Provided by Michael Chiarello : Food Network

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 11

6 firm Bartlett pears
1 bottle red wine
1 vanilla bean, whole
2 cinnamon sticks
2 bay leaves
2 cups sugar
2 (8 ounce) containers mascarpone cheese, softened
1/2 cup heavy cream
Pinch cinnamon
1/2 cup powdered sugar
2 tablespoons butter

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.

HONEY-POACHED PEARS WITH MASCARPONE



Honey-Poached Pears with Mascarpone image

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

2 firm but ripe large Bosc pears, peeled, halved, cored
2 tablespoons fresh lemon juice
1 cup water
1/2 cup dry white wine
6 tablespoons honey
1/2 vanilla bean, split lengthwise
1/2 cup mascarpone cheese*
2 teaspoons sugar
2 teaspoons brandy or dark rum

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.

PORT POACHED PEARS WITH WHITE TRUFFLE HONEY MASCARPONE



Port Poached Pears With White Truffle Honey Mascarpone image

This is a 5 star dessert for sure! I attended a cooking class and this is one of the dishes that we made. All I have is the printed out recipe so I don't know who the chef is.

Provided by DustyPyatt

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 cups ruby port
1 vanilla bean
1 cinnamon stick
6 pears
1/3 cup white truffle honey
1 lb mascarpone cheese

Steps:

  • Split vanilla beans and scrape out seeds.
  • Add seeds and pod to port in a 2 quart saucepan along with cinnamon sticks. Warm gently to meduim heat.
  • Peel pears and quarter them. Scrape out the core and place into Port mixture.
  • Simmer until tender.
  • Whip honey and cheese together until well blended.
  • Drain pears and place on a serving platter.
  • Drizzle with additional honey and then pipe Mascarpone rosettes on each piece.

Nutrition Facts : Calories 222.2, Fat 0.2, Sodium 8.7, Carbohydrate 36.4, Fiber 5.2, Sugar 22.4, Protein 0.8

BAKED PEARS WITH VANILLA MASCARPONE



Baked Pears with Vanilla Mascarpone image

Baked pears are a rustic but elegant dessert. If using Bosc pears, buy only ripe ones; Anjou, which are juicier, can still be slightly firm. Avoid enamel baking dishes, as they cause the syrup to burn.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

4 Anjou or Bosc pears
1 tablespoon unsalted butter, softened
2 tablespoons granulated sugar
1 cup red wine
4 sprigs thyme (optional)
Vanilla Mascarpone
Store-bought biscotti

Steps:

  • Preheat oven to 425 degrees. Slice off bottom end of each pear just enough so that it will stand upright. Using a melon baller or small spoon, remove seeds from the bottom. Peel upper half, leaving stem intact, and pat dry with a paper towel. Rub butter over peeled part of each pear, and arrange pears in a small baking dish (about 7 by 11 inches) so they are standing. Sprinkle with the sugar.
  • Pour wine into baking dish; add thyme sprigs, if using. Bake until pears are soft when pierced with a paring knife and well browned, about 45 minutes; using a small spoon, baste pears occasionally with the wine, adding a bit of water as needed to prevent liquid from evaporating. Remove from oven.
  • To serve, spoon some of the pan juices into each serving dish, and place a pear on top. Serve with a dollop of mascarpone and several biscotti on the side.

BUTTERY POACHED PEARS WITH WHIPPED MASCARPONE



Buttery Poached Pears with Whipped Mascarpone image

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

1 cup apple cider
2 tablespoons dry vermouth or dry white wine
2 tablespoons unsalted butter
2 star anise
1/4 teaspoon salt
3 Anjou or Bartlett pears, peeled, cored and sliced into six slices each
4 ounces mascarpone
1 cup heavy cream
2 tablespoons honey
Crisp almond cookies, for serving (optional)

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.

CARAMELIZED PEARS WITH MASCARPONE



Caramelized Pears With Mascarpone image

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

40 g butter
4 tablespoons honey
1/4 teaspoon cardamom (grounded)
1/2 teaspoon cinnamon (grounded)
1 vanilla (or 10 g bourbon vanilla flavored sugar package)
2 large pears
250 g mascarpone
10 g sugar (with vanilla flavor)
30 g almonds (or non salted pistachio)

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

POACHED PEARS WITH MASCARPONE



Poached Pears With Mascarpone image

Provided by Florence Fabricant

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 7

4 cups dry white wine
2 cups water
1/3 cup sugar
1 cinnamon stick
6 ripe but firm pears, peeled and cored but left whole
1/2 cup mascarpone cheese
2 teaspoons cocoa powder

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

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