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Dessert
4 - 6 servings
30 minutes
40 minutes
Chef Tom Fraker
6 firm organic pears (use Bartlett Pears) peeled
1 bottle red wine, good quality
3 cups water
2 vanilla beans
2 canela sticks (cinnamon sticks)
2 bay leaves
2 cups granulated sugar
2 tablespoons unsalted butter
2 containers Mascarpone Cheese (8 ounces) softened
1/2 cup heavy cream
1 pinch ground cinnamon
1/2 cup powdered sugar
In a large saucepan, bring the wine and the water to a simmer. Split vanilla beans in half, lengthwise, and scrape out the seeds.
Add both the seeds and the vanilla pods to the wine and water mixture. Add the canela, bay leaves and sugar. Add the pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature.
Halve the pears and remove the cores. Set aside.
Bring wine mixture up to a simmer and reduce by half. Add the butter and stir until combined. This will be your sauce.
Whisk together the mascarpone cheese, heavy cream, cinnamon and powdered sugar until smooth. Using only half the cheese mixture, drizzle mixture over each pear, reserving the remaining half to be passed separately, if desired.
When cooking with wine, make sure you use a good quality wine that you enjoy drinking.
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