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Poached Pears with Mascarpone Cream

Zac Posen
Servings: 8
1 to 2 hr

Zac Posen's Poached Pears with Mascarpone Cream is totally on trend!

  • Ingredients
  • step-by-step directions
Poached Pears with Mascarpone Cream
  • 2 1/2 cups fruity white wine
  • 1 1/2 cups granulated sugar
  • 1 star anise pod
  • 4 Bosc pears (peeled, halved, cored, center fibrous vein removed, stem intact)
  • 1 cup heavy cream
  • 2 tablespoons liqueur (such as pear brandy, Amaretto, or port)
  • 1/4 teaspoon almond extract
  • 1 cup mascarpone cheese
  • Add the wine, 1 cup of the sugar, and the star anise to a large pot. Add the pear halves and then add enough water so they are completely submerged, 1 1/2 to 2 cups.
  • Bring the liquid to a soft simmer over medium-high heat, then reduce the heat to medium-low, cover the pot, and gently poach the pears until a paring knife easily slides into the center of one half without any resistance, 25 to 30 minutes. Uncover the pot and let the pears cool in the poaching liquid (if you're not serving within a few hours, refrigerate the pear halves in the poaching liquid for up to 1 week).
  • Add the cream, remaining 1/3 cup of sugar, the liqueur (if using), and almond extract to the bowl of a stand mixer fitted with the whisk attachment (or to a large bowl if whisking by hand or using a hand mixer). Whip on medium-high speed until the cream makes soft peaks. Add the mascarpone cheese and continue to whip on medium-high speed until the mixture is well combined and creamy.
  • Add a large dollop of the mascarpone cream to each dessert bowl. Lean a pear half on it and drizzle with poaching liquid.
  • Tip: Blend leftover poaching liquid with ice cubes and dessert wine for a gorgeous pear wine ice!
Similar categories: Desserts
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