Spiced Red Wine Poached Pears with Marscapone Chesse filling
1 bottle of Sangiovese (Casa Rondena)
1/2 bottle of Animante (Casa Rondena)
1 orange zest and juice
1 cinnamon stick
2 bay leafs
4 firm, ripe pears
1 vanilla bean
1 tbsp. whole pepper corns
1 tbsp. vanilla
1.5 cups sugar
In a deep stock pot, combine wine, sugar, orange juice, zest, cinnamon stick, bay leafs, pepper corns, vanilla bean must be split to release seeds. Bring to a boil, reduce heat and simmer for 10 minutes. While liquid is simmering, peel pears, leaving stem intact and being careful not to blemish the flesh of the pears. Slice 1/2-inch off the bottom of the pears to create a flat bottom. Carefully place pears in poaching liquid, cover, and simmer for 20 minutes, turning every 5 minutes to ensure even color, until pears are cooked but still firm. Kill the heat and let cool, cover and chill in refrigerator at least 3 hours or up to 24 hours, turning occasionally, if desired. Gently remove pears from liquid and allow to come to room temperature. Meanwhile, reduce liquid by about half over a medium-high flame for 15 minutes, until liquid is thicker and slightly syrupy then add vanilla. Remove from flame and let liquid come to room temperature. Drizzle syrup on the bottom of your serving dish.
Marscapone Cheese Filling
8oz. Marscapone cheese
4oz. cream cheese
1/2 cup powder sugar
1 teaspoon vanilla
dash of cinnamon
dash of nutmeg
splash of buttermilk
combine together all ingredients add only enough buttermilk to make filling creamy about 1 tbsp. Hollow out pears saving the tops and stems fill with cheese filling place on top of syrup add tops for a decorative finish.
Enjoy!
Back to Homepage
