Poached Pears with Honey Mascarpone Cream

Upgrade your dessert game with these stunning Poached Pears with Honey Mascarpone Cream. This elegant dish combines the delicate sweetness of wine-poached pears with a luscious, honey-infused mascarpone cream, creating a symphony of flavors that will impress any dinner guest.

Don’t let its sophisticated appearance fool you – this dessert is surprisingly simple to prepare. The secret lies in selecting the right pears and allowing the spice-infused poaching liquid to work its magic. The result is a refined dessert that’s perfect for special occasions or when you want to add a touch of elegance to your meal.

Why You’ll Love This Recipe

• Impressive presentation with minimal effort
• Perfect balance of flavors – sweet, spicy, and creamy
• Can be prepared ahead of time for stress-free entertaining
• Easily customizable with different wines and spices

What is Poaching?

Poaching is a gentle cooking method where food is simmered in liquid. For fruits like pears, poaching infuses them with flavor while maintaining their shape and texture. This technique is perfect for creating elegant, tender fruits that are both visually appealing and delicious.

Ingredients

For the Poached Pears:

• Riesling or sweet white wine: Three cups form the base of our aromatic poaching liquid.
• Honey: One-third cup adds natural sweetness and complements the wine.
• Cinnamon sticks: Three whole sticks infuse the pears with warm, spicy notes.
• Whole cloves: Two teaspoons contribute a deep, aromatic flavor.
• Star anise: Three whole star anise add a subtle licorice undertone.
• Firm pears: Six pears, preferably red Anjou, peeled but left whole.
• Ground cinnamon: A dash for garnish, adding a finishing touch of spice.

For the Honey Mascarpone Cream:

• Mascarpone cheese: Eight ounces, softened, forms the creamy base.
• Half & half: Three tablespoons help achieve a smooth, spreadable consistency.
• Runny honey: Three tablespoons add sweetness and complement the poached pears.
• Pure vanilla extract: Two teaspoons enhance the overall flavor profile.
• Organic orange zest: Two teaspoons add a bright, citrusy note.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

• Wine alternatives: If you prefer not to use alcohol, substitute the wine with white grape juice or apple cider.
• Pear varieties: While red Anjou pears are recommended, you can also use Bosc or Concorde pears.
• Spice variations: Experiment with adding cardamom pods or fresh ginger slices to the poaching liquid.
• Cream cheese substitute: If mascarpone is unavailable, use cream cheese for a similar creamy texture.

Instructions

1. Simmer wine, honey, and spices in a large skillet until fragrant, about 5 minutes.
2. Meanwhile, halve and core the pears.
3. Add pears to the simmering liquid and poach for 20-25 minutes until tender.
4. While pears cook, whip mascarpone and half & half until light and airy.
5. Add honey, vanilla, and orange zest to the mascarpone mixture. Chill.
6. Serve pears warm with a spoonful of chilled mascarpone cream and a sprinkle of cinnamon.

Recipe Tips

• Choose pears that are slightly underripe for the best texture after poaching.
• To check if pears are done, gently pierce with a knife – it should meet little resistance.
• For a more intense flavor, let the pears cool in the poaching liquid before serving.
• Mascarpone cream can be made a day ahead and stored in the refrigerator.
• Save the poaching liquid to use as a syrup for cocktails or to flavor other desserts.

Serving Suggestions

These Poached Pears with Honey Mascarpone Cream make for a sophisticated dessert on their own, but you can elevate your presentation further:

• Serve alongside a slice of rich chocolate walnut fudge for a decadent contrast.
• Pair with homemade vanilla waffle ice cream sandwiches for a playful mix of elegant and fun desserts.
• For a cozy autumn dessert spread, serve these pears alongside mini pumpkin pies and no-bake pumpkin mousse.

Storage & Reheating

To store, place the poached pears in an airtight container with their poaching liquid and refrigerate for up to 3 days. Store the mascarpone cream separately in the refrigerator for up to 2 days.

To reheat, gently warm the pears in their poaching liquid over low heat on the stovetop. Alternatively, microwave individual pears for 30-60 seconds or until warm.

The mascarpone cream is best served chilled and does not require reheating.

Recipe FAQ

1. Can I make this recipe ahead of time? Yes, you can poach the pears and prepare the mascarpone cream a day in advance. Store them separately in the refrigerator and assemble just before serving.
2. What’s the best type of wine to use for poaching? A sweet white wine like Riesling works well, but you can also use Moscato or Gewürztraminer. The key is to choose a wine you enjoy drinking.
3. Can I poach whole pears instead of halves? Absolutely! Whole pears will take longer to poach, approximately 30-40 minutes depending on their size and ripeness.
4. Is there a non-alcoholic version of this recipe? Yes, you can replace the wine with white grape juice or apple cider for a non-alcoholic version.
5. How do I know when the pears are perfectly poached? The pears are done when they’re tender enough to be easily pierced with a knife, but still hold their shape. Be careful not to overcook, as they can become mushy.