I served these Red Wine and Port Poached Pears with Mascarpone for dessert when we had some friends for dinner recently. I snapped the photo before I had actually garnished with the chocolate shavings…guess I was a bit excited to share this fabulous dessert with you. Forgive me. The chocolate shavings added the perfect finishing touch.
Bosc pears are in season now and at their peak… here are some facts about them.
Excellent for both cooking and eating, the Bosc pear is a type of European pear that has a long, slender neck and is russet colored with yellow to golden brown skin. The flesh of the Bosc pear is yellow to white and very juicy. It has a crunchy texture and sweet flavor that blends well with other fall fruits such as apples. Peak time is September through December.
Most pears are picked while still green and immature. It is one of the few fruits that ripens best when off the tree. Bosc pears may still be hard when purchased but will ripen well on the counter at home. The best indicator of ripeness in a Bosc pear is not a change in color, but a change in texture. It is ready to eat when slightly soft at the stem end. Choose pears that are well shaped and without soft spots or bruises. Some pears will have surface blemishes such as slight scars or other surface marks; these do not affect the quality of the fruit. Their slightly firmer texture makes them an excellent pear for cooking. They can be baked, grilled, poached or sauteed and are also a good choice for preserves.
Red Wine and Port Poached Pears with Mascarpone
(Recipe courtesy Anne Burrell)
6 servings
Ingredients
1 and ½ cups ruby port
1 and ½ cups red wine
1 and ¼ cups sugar
2 star anise
2 cinnamon sticks
1 bundle fresh thyme
1 lemon, zested, not grated, but in big strips for easy removal
½ vanilla bean, split and seeds scraped
3 Bosc pears, peeled, halved and cored
1 pint mascarpone cheese, at room temperature
¼ pound block semisweet or dark chocolate, to shave with a vegetable peeler
Directions
In a large saucepan combine the port wine, 1 cup of the sugar, star anise, cinnamon, thyme, lemon zest, the vanilla bean and seeds. Bring to a boil, then reduce the heat and simmer for 15 minutes.
Add the pears and simmer until the pears are cooked through, about 25 to 30 minutes. Turn off the heat and let cool in the poaching liquid.
Before serving, remove the pears from their poaching liquid and reduce the liquid to a syrup. Strain into a small bowl.
Combine the mascarpone and remaining sugar in a small bowl. Dollop a small amount of the mascarpone on each plate and arrange a pear half on top to prevent it from sliding around the plate. Garnish the pears with a large dollop of the mascarpone, and drizzle with the reduced poaching liquid. Shave the chocolate over the mascarpone and serve.
If you’re looking for a dessert for fall that is elegant but easy this just may be the one!