Moscato Poached Pears
I love dessert. Especially a warm dessert served with the delicious, thickness of fresh, whipped cream. Add in the sweetness of marscarpone, sprinkle with cinnamon and there you have it, the perfect combination. I had some pears that I thought would go well with the cream and marscapone, but how to bring out that delicate flavour? A sweet, but dry, red moscato in the pantry gave me the inspiration!
What You Need:
- 4 Packham pears
- 1 cup red wine
- 2 whole star anise
- 1 cinnamon stick
- 1/4 cup sugar
- 1/4 cup water
- 300mL cream
- 2 tablespoon marscarpone
- 1/4 teaspoon ground cinnamon
What You Need To Do:
Put the sugar and water into a saucepan and gently dissolve the sugar. When this is done put the red wine, star anise and the cinnamon into the pan. Gently simmer until you can start to smell the spices.
Carefully peel the pears, to retain their shape, and place them in a bowl of water, with lemon juice, so they don’t go brown. When the wine and spices are smelling good, place the pears, whole, into the liquid. Poach these for about 15 minutes or until they are tender. This will depend on how ripe the pears are!
When the pears are soft, take them out of the liquid and set them aside to cool. Turn up the heat a little and let the wine reduce down until it starts to thicken. Be careful, and don’t go off typing away on the computer or anything because it will burn! If you like a really thick syrup you can add a bit more sugar, but make sure you turn the heat down and it is all dissolved before reducing any further.
While the liquid is reducing take the cooled pears and cut them in half, length ways, and remove the core with a spoon. Cut the halves in half and put them in a bowl, ready to have the delicious syrup poured over them. The syrup is ready when it is thick and shiny and smelling good! Keep one of the pears as two halves because you will see that the red wine has soaked into the outer layer of the pear and I think this looks very effective for presentation!!
Whip the cream so it is nice and thick, adding a little cinnamon, for extra flavour. Gently work the whipped cream through the marscarpone and serve a generous amount with the pears!