Red Wine Poached Anjou Pears Stuffed with Mascarpon

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.

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: 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.

That's it — enjoy your meal!

Red Wine Poached Anjou Pears Stuffed with Mascarpone

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions