Great Winter Delight!
Pears are so tasty and really don't get enough attention in my opinion.
This brings a whole new dimension to a fruit we often ignore.
4 medium, firm pears such as Bosc or D'Anjou peeled, cored and halved
1 bottle of fruity red wine such as Malbec or Pinot
1 cup "Olive the Best" Tahitian Vanilla Dark Balsamic
2 star anise
1 cinnamon stick
1 cup granulated sugar
For the Mascarpone
8 oz container mascarpone
2 tbsp heavy cream
3 tbsp honey
1 tsp ground cinnamon
1
In a medium, heavy saucepan mix the red wine, balsamic, sugar, cinnamon stick and star anise. Bring to a simmer and reduce by 1/3 (about 15 minutes).
2
Place the pear halves in to the hot poaching liquid and simmer for 25 minutes or until the pear halves are vivid red and tender when pierced with a knife tip.
3
Chill the pears in the poaching liquid.https://www.olivethebest.ca/wp-admin/post.php?post=19301&action=edit#
To make the Honey-Mascarpone
4
Using a stand mixer or in a medium mixing bowl, whip the mascarpone, honey and cinnamon together until light and airy.
5
Serve the chilled pears with a dollop of mascarpone.
Ingredients
4 medium, firm pears such as Bosc or D'Anjou peeled, cored and halved
1 bottle of fruity red wine such as Malbec or Pinot
1 cup "Olive the Best" Tahitian Vanilla Dark Balsamic
2 star anise
1 cinnamon stick
1 cup granulated sugar
For the Mascarpone
8 oz container mascarpone
2 tbsp heavy cream
3 tbsp honey
1 tsp ground cinnamon
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