Marsala Poached Pears With Mascarpone
A delightful dessert that showcases sweet, juicy Harry & David Royal Riviera® pears poached in a fragrant mixture of marsala wine, orange zest, and vanilla. The tender pears are served with a creamy mascarpone cheese for a perfect finish to any meal.
— Constant Cookbook
Ingredients
- 2 cups. sugar
- 1 cup marsala wine
- 1 cup water
- 1 orange, zested in 1” strips, white pith removed
- 1 vanilla bean
- 10 cloves
- 4 Harry & David Royal Riviera® Pears, peeled, stemmed, cored and quartered
- 8 oz. mascarpone cheese, room temperature
Instructions
- In a medium saucepan, combine sugar, marsala, water and orange zest. Cut vanilla bean in half, lengthwise, and scrape inside of pod into saucepan. Add vanilla pod and cloves. Bring to a gentle simmer. Add Harry & David Royal Riviera® Pears to simmering liquid and cover with parchment.
- Poach gently until pears are tender. This time will vary depending on ripeness of pears.
- Cool pears in the refrigerator or at room temperature. Store in refrigerator until ready to use.
- To serve, place 4 pieces (quarters) of pear on each of four plates with poaching liquid drizzled over fruit. Dollop 2 ounces of mascarpone next to each pear and serve with a glass of vin santo.
Yield
Serves 4
Nutrition
- Calories: 930 kcal
- Carbohydrate Content: 159 g
- Protein Content: 5 g
- Fat Content: 26 g
- Saturated Fat Content: 16 g
- Cholesterol Content: 57 mg
- Sodium Content: 44 mg
- Fiber Content: 6 g
- Sugar Content: 143 g
- Serving Size: 1 serving
Comments
No comments found.