"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Red Wine Poached Pears with Mascarpone Filling Recipe

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This recipe for Red Wine Poached Pears with Mascarpone Filling, by , is from The Thompson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Krista Thompson
Added: Sunday, November 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 firm Bartlett pears
1 bottle red wine
1 vanilla bean, whole
2 cinnamon sticks
2 bay leaves
2 c. sugar
2 (8 oz) containers mascarpone cheese, softened
1/2 c. heavy cream
Pinch cinnamon
1/2 c. powdered sugar
2 T. butter

Directions:
Directions:
Peel pears, leaving 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 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 from bottom with apple corer, leaving pear whole. Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to pastry bag. Pipe filling into cored pears and finish by putting the stems gently into the 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.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Special occasion dessert. Looks very pretty and tastes good.

 

 

 

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