Poached Pears with Mascarpone Cream and Chocolate Sauce

1. 1

   In a large saucepan, combine the sugar, wine, water, orange and lemon zests, cinnamon stick and vanilla bean and bring to a boil, stirring to dissolve the sugar.

2. 2

   Set the pears in the syrup, stems up, and simmer over moderately low heat, setting them upright if they roll around, until tender when pierced with a knife, about 20 minutes.

3. 3

   Using a slotted spoon, transfer the pears to a large dish to cool.

4. 4

   Strain the syrup into a medium saucepan.

5. 5

   Boil over moderate heat until the syrup thickens to the consistency of maple syrup and registers 220 on a candy thermometer, about 10 minutes.

6. 6

   Let cool to room temperature, then refrigerate until chilled.

7. 7

   In a small bowl, whisk 1/4 cup of the reduced syrup into the mascarpone and chill.

8. 8

   Using an apple corer or teaspoon, core the pears all the way through.

9. 9

   In a large bowl, beat the heavy cream until stiff peaks form.

10. 10

    Fold in the chilled mascarpone.

11. 11

    Spoon the cream into a pastry bag fitted with a medium star or plain tip.

12. 12

    Stand the pears on a platter and pipe the mascarpone cream into their centers.

13. 13

    Spoon a heaping tablespoon of the Bittersweet Chocolate Sauce onto each of 8 dessert plates.

14. 14

    Set the pears on the sauce and spoon a little more chocolate sauce over each pear.

15. 15

    Pipe the remaining mascarpone cream around the pears and serve.

* Per serving · 4 servings · Values may vary.