During the holidays, actually during all the year we often host dinner parties. Always on the lookout for new and unique desserts to serve. Christmas and December are traditionally cookies season but I want an adult dessert to leave everyone thinking. Poached Pears with a Honey Mascarpone CreamChristmas and December are traditionally cookies season but often I want something different. An adult palette to leave everyone thinking. Poached Pears with a Honey Mascarpone Cream meet my test.
Poached Pears with a Honey Mascarpone Cream for Dinner Parties
This elegant and easy dessert looks so much more complicated than it actually is! The key to success with this recipe is to choose a naturally firm pear varietal, such as the red Anjou used here.
You also want to use pears that are not quite ripe for this dish. Softer pear varieties and/or overly ripe specimens have a tendency to turn to mush while cooking, so it pays to choose carefully while shopping.
What you need to make Poached Pears
Poached Pears Ingredients you will need
3 c. Riesling (you can use another white but why…)
1/3 c. honey
3 whole cinnamon sticks
2 t. whole cloves
3 whole star anise
6 firm pears, peeled
dash ground cinnamon, for garnish
Honey Mascarpone Cream Ingredients:
8 oz. mascarpone cheese, softened to room temperature
3 T. half & half
3 T. runny honey
2 t. pure vanilla extract
2 t. organic orange zest
Step by Step how to Make the Poached Pear Dessert
- Combine white wine, honey, cinnamon sticks, cloves, and star anise in a large skillet with high sides. Bring the mixture to a gentle simmer over medium heat and cook, stirring occasionally, until the honey is melted and the spices become fragrant, approximately 5 minutes.
- In the meantime, halve the pears and carefully remove the seeds with the tip of a potato peeler or small spoon.
- Carefully add the pears to the simmering poaching liquid. Reduce heat to medium low and simmer for 20-25 minutes, or until the pears are tender. Do not overcook.
- While the pears are poaching, place the softened mascarpone cheese and half & half in the bowl of a stand mixer and whip until light and airy. (If you don’t have a stand mixer, use a hand-held mixer to blend).
- Add the honey, vanilla extract, and orange zest and whip until combined. Place in the fridge to chill before serving.
- Remove pears from heat and cool slightly. Serve immediately with a spoonful of the honey mascarpone cream and a dash of cinnamon. Top with a drizzle of the poaching liquid, if desired. Enjoy!