Red Wine and Port Poached Pears with Mascarpone

Name: Red Wine and Port Poached Pears with Mascarpone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups ruby port; 1 1/2 cups red wine; 1 1/4 cups sugar; 2 star anise; 2 cinnamon sticks; 1 bundle thyme; 1 lemon, zested, not grated, but in big strips for easy removal; 1/2 vanilla bean, split and seeds scraped; 3 Bosc pears, peeled, halved and cored; 1 pint mascarpone cheese, at room temperature; 1/4 pound block semisweet or dark chocolate, to shave with a vegetable peeler

Servings: persons

1 1/2 cups ruby port
1 1/2 cups red wine
1 1/4 cups sugar
2 star anise
2 cinnamon sticks
1 bundle thyme
1 lemon, zested, not grated, but in big strips for easy removal
1/2 vanilla bean, split and seeds scraped
3 Bosc pears, peeled, halved and cored
1 pint mascarpone cheese, at room temperature
1/4 pound block semisweet or dark chocolate, to shave with a vegetable peeler

1
In a large saucepan combine the port, wine, 1 cup of the sugar, star anise, cinnamon, thyme, lemon zest, the vanilla bean and seeds.
2
Bring to a boil, then reduce the heat and simmer for 15 minutes.
3
Add the pears and simmer until the pears are cooked through, about 25 to 30 minutes.
4
Turn off the heat and let cool in the poaching liquid.
5
Before serving, remove the pears from their poaching liquid and reduce the liquid to a syrup.
6
Strain into a small bowl.
7
Combine the mascarpone and remaining sugar in a small bowl.
8
Dollop a small amount of the mascarpone on each plate and arrange a pear half on top to prevent it from sliding around the plate.
9
Garnish the pears with a large dollop of the mascarpone, and drizzle with the reduced poaching liquid.
10
Shave the chocolate over the mascarpone and serve.
11
Voila!

689

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups ruby port, 1 1/2 cups red wine, 1 1/4 cups sugar, 2 star anise, and more.

Yes, Red Wine and Port Poached Pears with Mascarpone falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!