Red Wine Poached Anjou Pears Stuffed with Mascarpone Recipe

Name: Red Wine Poached Anjou Pears Stuffed with Mascarpone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bottles, 750 ml each, Zinfandel; 4 teaspoons whole black peppercorns; 1 vanilla bean, split and scraped; 2 tablespoons orange zest, plus more for garnish; 6 cardamom pods; 1 1/2 cups granulated sugar; 4 ripe pears, such as Anjou or Bartlett, peeled; 1/2 cup mascarpone, room temperature; 1/4 cup toasted, crushed pistachios; Mint leaves, for garnish; creme anglaise, optional for garnish

Servings: persons

2 bottles, 750 ml each, Zinfandel
4 teaspoons whole black peppercorns
1 vanilla bean, split and scraped
2 tablespoons orange zest, plus more for garnish
6 cardamom pods
1 1/2 cups granulated sugar
4 ripe pears, such as Anjou or Bartlett, peeled
1/2 cup mascarpone, room temperature
1/4 cup toasted, crushed pistachios
Mint leaves, for garnish
creme anglaise, optional for garnish

1
Place the wine, peppercorns, vanilla beans, zest, cardamom and sugar in a 2 1/2-quart saucepan and cook over medium-high heat, stirring occasionally, until the sugar is dissolved.
2
Bring the saucepan to a boil then reduce to a gentle simmer.
3
Place the pears in the saucepan and cook for about 30 to 45 minutes, or until the pears are tender.
4
Remove the pears from the poaching liquid and set aside on a plate.
5
Allow them to cool completely.
6
While the pears are cooling, strain the poaching liquid and discard solids.
7
Return the liquid to the pan, increase the heat to medium-high and reduce the poaching liquid to a syrup, about 5 to 10 minutes.
8
You should have about 1/2 cup syrup.
9
Set aside.
10
When the pears are cool enough to handle, remove the inner core using a melon baller.
11
Stuff each pear with 2 tablespoons of the mascarpone.
12
To serve, pour about 2 tablespoons of the poaching syrup on a chilled appetizer plate with a pear in the center.
13
Sprinkle toasted pistachios around the plate and garnish with mint leaves and orange zest.
14
Drizzle with creme anglaise, if desired.

367

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 bottles, 750 ml each, Zinfandel, 4 teaspoons whole black peppercorns, 1 vanilla bean, split and scraped, 2 tablespoons orange zest, plus more for garnish, and more.

Yes, Red Wine Poached Anjou Pears Stuffed 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.

Red Wine Poached Anjou Pears Stuffed with Mascarpone

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