Port Poached Pears With Pecan Mascarpone

Submitted by Chef Rangel

"Very elegant."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 4-8

ingredients

• 4 firm bosc pears, washed, peeled (reserve peels, stems intact)
• 1⁄2 cup sugar
• 3 cups good quality port wine
• 2 cinnamon sticks
• orange zest, in large strips

• Pecan Mascarpone

• 4 ounces mascarpone cheese
• 4 ounces very finely chopped pecans
• 2 tablespoons granulated sugar

directions

1. In a covered saucepan large enough to hold the pears in a single layer, place the pear peels, sugar, port, cinnamon, and orange zest. Bring to a boil. Reduce heat and simmer 5 to 10 minutes. Remove pear peels and discard.
2. With a slotted spoon, gently add the pears to the poaching liquid. If necessary, add up to 1 cup of water to completely cover the pears. A small plate, set over the pears, will help keep them submerged. Leave the cover ajar and simmer gently 15 to 20 minutes or until a skewer poked into a pear center meets little resistance.
3. Using the slotted spoon, remove the pears from their liquid and stand upright in a serving dish deep enough for the reduced liquid to be poured over. Remove zest and cinnamon stick (or strain liquid) and continue simmering to reduce the liquid to a syrupy consistency.
4. For the pecan mascarpone, mix mascarpone, pecans and sugar until well blended. Serve with pears.
5. Pour syrup over the pears.