On Tap Oil & Vinegar Recipe Detail

Poached Pears

with Cinnamon Honey Mascarpone and with Vanilla Balsamic

Ingredients:

For The Pears:

• 4 medium, firm pears (Bosc or D'Anjou) peeled, cored and halved
• Bottle of fruity red wine (Malbec or Pinot)
• 1 cup Vanilla Balsamic
• 2 star anise
• 1 cinnamon stick
• 1 cup granulated sugar

For Mascarpone:

• 8oz. mascarpone
• 2 Tbsp heavy cream
• 3 Tbsp honey
• 1 tsp ground cinnamon

Directions:

In a medium, heavy saucepan mix red wine, balsamic, sugar, cinnamon stick and star anise. Bring to simmer and reduce by 1/3 (about 15 minutes). Place pear halves into hot poaching liquid and simmer 25 minutes or until pear halves are vivid red and tender when pierced with knife tip. Chill pears in poaching liquid. Meanwhile, make the honey-mascarpone. In medium bowl, whip mascarpone, honey and cinnamon together until light and airy. Serve chilled pears with a dollop of mascarpone.