- Skill Level: Easy
- Makes: 6 portions
- Nutrition Facts (per serving)
1/6 of recipe
Calories: 598
Total Fat: 26 g
Saturated Fat: 15 g
Carbohydrates: 70 g
Dietary Fiber: 5 g
Sugar: 56 g
Protein: 6 g
Cholesterol: 84 mg
Sodium: 293 mg - Total Time: 55 mins
- Prep Time: 10 mins
- Cook Time: 45 mins
Ingredients
- 1 1/2 cups ruby port
- 1 1/2 cups red wine
- 1 1/4 cups sugar, divided
- 2 whole star anise
- 2 sticks cinnamon
- 1 small bundle of fresh thyme
- 1 lemon, peeled into wide strips (not grated)
- 1/2 vanilla bean, halved lengthwise with seeds scraped out
- 3 Bosc pears, peeled, cut in half, cores removed
- 1 pint mascarpone cheese, brought to room temperature
- 1/4 lb semisweet or dark chocolate, for shaving (use a vegetable peeler)
Instructions
Combine the port, red wine, 1 cup of the sugar, star anise, cinnamon sticks, thyme, lemon peel, and the halved vanilla bean with its seeds in a large saucepan and bring to a boil.
Reduce the heat and simmer gently for about 15 minutes to let the flavors meld.
Add the pear halves to the poaching liquid and simmer until tender all the way through, about 2530 minutes. Turn off the heat and allow the pears to cool in the liquid.
When the pears are cool, remove them and set aside. Bring the poaching liquid to medium-high heat and reduce until syrupy, then strain into a bowl to remove the spices and herbs.
In a small bowl, beat the mascarpone with the remaining 1/4 cup sugar until smooth and creamy.
To serve, place a small spoonful of sweetened mascarpone on each plate and set a pear half on top. Spoon additional mascarpone over the pear, drizzle with the reduced poaching syrup, and finish with shaved chocolate. Serve immediately.
