Here’s a recipe for poached pears. It’s different in that it uses white wine instead of the typical red wine for poaching.
Poached Pears with Mascarpone and Ginger
Makes 4 servings
Poached Pears
2 large ripe pears (I like to use Bosc pears.)
1½ cups (12 fl. oz./375 ml) Moscato d’Asti wine (This is a sweet, Italian white wine.)
1 stick of cinnamon, 3” long
½ teaspoon allspice berries
Toppings
½ cup (3 oz./90 g) mascarpone cheese
2 teaspoons confectioners’ sugar
1 teaspoon milk
2 teaspoons chopped crystallized ginger
4 fresh mint sprigs, optional
To poach the pears: peel the pears, cut in half lengthwise, and remove the cores. In a large saucepan, combine the wine, cinnamon (broken in half), and allspice; bring to a boil. Place the pear halves, cut side down, in a single layer in the saucepan; return to the boil and reduce the heat to medium-low and simmer about 5 minutes. Turn the pears over and poach about 5 minutes more until just soft when pierced with a sharp knife. Using a slotted spoon, carefully remove each pear half and place, cut side down, in the center of a dessert plate. Over medium heat, reduce the poaching liquid until it forms a thick syrup, about 5 minutes. Strain through a fine-mesh sieve into a clean bowl. Discard the contents of the sieve.
To make the topping: in a small bowl, whisk together (by hand or using a hand held mixer) the mascarpone cheese, sugar, and milk until smooth.
To serve: holding a paring knife at a 45 degree angle and starting about ½ to ¾ of an inch down from the stem end, cut each pear half lengthwise into 5 or 6 slices. Gently press on the slices to spread them out into a fan shape. Drizzle each pear half with some of the reduced poaching liquid. Place a dollop of sweetened mascarpone cheese near the top of each pear half. Sprinkle evenly with the crystallized ginger. Garnish each plate with a mint sprig, if desired.
Nother oldie, but none the less a real goodie
