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poached pear with marscapone cream

This elegant and easy dessert looks so much more complicated than it actually is!

The key to success with this recipe is to choose a naturally firm pear varietal such as the red Anjou used here.

You should use pears that are not quite ripe for this dish. Softer pear varieties and/or overly ripe specimens have a tendency to turn to mush while cooking, so it pays to choose carefully while shopping.

If you goof up and your pears turn to mush, don’t despair. Pulse them in your food processor or blender and enjoy them as a new fangled form of applesauce.

Your kids will think you are brilliant!

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Poached Pears with Honey Mascarpone Cream

Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Author Linda Lederman, Balaboosta's Secret

Ingredients

Poached Pears Ingredients:

  • 3 cups Riesling or other sweet white wine
  • 1/3 cups honey
  • 3 whole cinnamon sticks
  • 2 teaspoons whole cloves
  • 3 whole star anise
  • 6 firm pears, peeled
  • dash ground cinnamon, for garnish

Honey Mascarpone Cream Ingredients:

  • 8 ounces mascarpone cheese, softened to room temperature
  • 3 tablespoon half & half
  • 3 tablespoon honey
  • 2 teaspoon pure vanilla extract
  • 2 teaspoon organic orange zest

Instructions

Poached Pears

  • 1. Combine white wine, honey, cinnamon sticks, cloves, and star anise in a large skillet with high sides. Bring the mixture to a gentle simmer over medium heat and cook, stirring occasionally, until the honey is melted and the spices become fragrant, approximately 5 minutes.
  • 2. In the meantime, halve the pears and carefully remove the seeds with the tip of a potato peeler or small spoon. 
  • 3. Carefully add the pears to the simmering poaching liquid. Reduce heat to medium low and simmer for 20-25 minutes, or until the pears are tender. Do not overcook. 

Honey Mascarpone Cream

  • 1. While the pears are poaching, place the softened mascarpone cheese and half & half in the bowl of a stand mixer and whip until light and airy. (If you don’t have a stand mixer, use a hand-held mixer to blend
  • 2. Add the honey, vanilla extract, and orange zest and whip until combined. Place in the fridge to chill before serving.
  • 3. Remove pears from heat and cool slightly. Serve immediately with a spoonful of the honey mascarpone cream and a dash of cinnamon. Top with a drizzle of the poaching liquid, if desired. 
    Enjoy!

What’s your quick fruit based dessert that looks like you fussed, but you didn’t? Share your sweet secret in the comments below. Thanks, smiles.

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