Poached Pear with Spiced Mascarpone Cream
Ingredients:
For the Poached Pears:
• 4 firm pears (e.g. Bosc or Anjou), peeled but stems left intact
• 500 ml pomegranate juice or cranberry juice (as red wine substitute)
• 200 ml water
• 100 g sugar (adjust to taste)
• 1 cinnamon stick
• 2–3 whole cloves
• 1 star anise
• Peel of 1 orange or lemon
For the Spiced Mascarpone Cream:
• 250 g mascarpone cheese
• 100 ml heavy cream
• 2 tablespoons icing sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon vanilla extract
For Garnish (Optional):
• Toasted nuts (e.g. almonds or hazelnuts)
• Extra orange zest
• Pomegranate seeds
Directions:
Poach the Pears:
a. In a saucepan, combine pomegranate juice, water, sugar, cinnamon stick, cloves, star anise, and citrus peel. Bring to a simmer.
b. Add the peeled pears, ensuring they are mostly submerged. Simmer gently for 20–30 minutes until tender but not mushy. Turn pears occasionally for even colour.
c. Remove pears and set aside. Continue simmering the liquid until reduced to a syrupy consistency (about 10–15 minutes). Strain to remove spices and peel.
Prepare the Spiced Mascarpone Cream:
a. In a bowl, whisk mascarpone, heavy cream, icing sugar, cinnamon, nutmeg, and vanilla until smooth and lightly thickened. Do not overwhip.
Assemble the Dessert:
a. Place each pear upright on a plate. Spoon reduced spiced syrup around it.
b. Add a generous dollop or quenelle of spiced mascarpone cream on the side.
c. Garnish with toasted nuts, citrus zest, or pomegranate seeds.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 350–400 kcal per serving | Servings: 4
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