#holidayrecipes #dessert #holidayseason
INGREDIENTS
Serves 3-6 people
For the poaching
3 pears
2 cups red wine
2 cups water
¾ cup sugar
1 star anise
2” piece of cinnamon
2 cloves
2 pods cardamom
For the mascarpone
200g mascarpone
¼ cup sugar or to taste
a pinch of nutmeg
METHOD
The poaching
1. Peel the pears and remove the core from the bottom leaving the stalk intact.
2. Pour the wine, water and sugar into a saucepan and stir to dissolve.
3. Place the spices into a sachet or a tea bag and place it into the saucepan.
4. Place the saucepan over a low heat.
5. Place the pears in the poaching liquid and leave them to cook.
6. Check on the pears when they are fork tender, remove them from the poaching liquid and set them aside to cool.
7. Increase the heat to medium high and reduce the poaching liquid to a third of its volume so it gets concentrated and syrupy.
8. Take the liquid off the heat and once cool add the pears back in.
The spiced mascarpone
1. Place the mascarpone in a bowl and add the nutmeg and sugar.
2. Whisk the mascarpone until the sugar is dissolved.
3. Cover and set it aside in the fridge.
Assembly
(You can serve the pear cold or warm it up in the microwave for about a minute)
1. Take a bowl and spoon on some mascarpone.
2. Place either a full or a half pear on to the mascarpone.
3. Pour some of the poaching liquid over it.
4. You can add some crumbled nuts on top for a different texture.
