Chai-Spiced Bosc Pears With Pound Cake

Be the first to review
READY IN: 30mins
Recipe by dicentra

Holey Yum-oly! From Cooking Light.

Ingredients Nutrition


  1. Combine first 6 ingredients in a large saucepan; bring to a boil.
  2. Cover, reduce heat, and simmer 15 minutes.
  3. Stir in tea leaves; simmer for 2 minutes. Drain wine mixture through a fine sieve into a bowl; discard solids.
  4. Return wine mixture to pan; add pear halves, cut sides down. Cover; simmer 15 minutes or until tender.
  5. Remove pears with a slotted spoon; place in a shallow dish. Set pears aside; keep warm.
  6. Bring wine mixture to a boil over medium-high heat; cook until reduced to 1 cup (about 10 minutes).
  7. Add mascarpone, stirring with a whisk until well blended. Remove from heat; add butter, stirring until butter melts.
  8. Place 1 pound cake slice on each of 8 plates, and top each slice with 1 pear half.
  9. Spoon about 2 tablespoons sauce over each serving. Serve warm.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a