Poached Pears with Chocolate Mascarpone Delight
Indulge in the exquisite combination of luscious poached pears infused with aromatic spices, paired with a rich and creamy chocolate mascarpone filling. This elegant dessert is perfect for impressing guests at dinner parties or for a special occasion. The pears are bathed in a fragrant wine syrup, then filled with a decadent chocolate mixture that is sure to please any sweet tooth. Serve alongside crunchy biscotti for added texture and flavor.
4
Servings
N/A
Calories
21
Ingredients
Ingredients
Riesling Wine or Sauterne
2 1/2 cups (Choose a sweet variety for best results.)
Sugar
1/2 cup (Granulated.)
Vanilla Bean
1/2 (Split open lengthwise.)
Lemon Zest
1/2 (Cut into strips.)
Orange Rind
2 slices, 2 1/2 inches long (Freshly cut.)
Whole Cloves
4 (Whole.)
Bay Leaves
2 (Whole.)
Peppercorns
1/2 teaspoon (Lightly crushed.)
Fresh Thyme
1 sprig (Fresh.)
Ground Nutmeg
1/4 teaspoon (Freshly ground.)
Ground Mace
1/8 teaspoon (Freshly ground.)
Ground Cardamom
1/4 teaspoon (Freshly ground.)
Cinnamon Stick
1 (Whole.)
Bartlett Pears
4 (Firm but ripe.)
Bittersweet Chocolate
3 ounces (Chopped.)
Mascarpone Cheese
4-6 ounces (Softened.)
Powdered Sugar
3 tablespoons (Sifted.)
Dark Rum
1 teaspoon (Optional.)
Butter
2 tablespoons (Melted.)
Walnuts
2 tablespoons (Coarsely chopped.)
Biscotti
4 (For serving.)
Instructions
1
In a large non-aluminum saucepan, combine the riesling or sauterne wine, sugar, split vanilla bean, lemon zest strips, and orange peels.
2
In a piece of cheesecloth, tie together the cloves, bay leaves, peppercorns, and fresh thyme. Add this bundle to the saucepan along with the ground nutmeg, ground mace, ground cardamom, and cinnamon stick.
3
Bring the mixture to a gentle boil over medium heat, then reduce the heat and simmer uncovered for 15 minutes to allow the flavors to meld.
4
Meanwhile, peel the pears and cut them in half lengthwise. Carefully add the pear halves to the simmering liquid, cover the saucepan, and reduce the heat to medium-low. Cook the pears gently for 5 to 15 minutes, or until they are almost tender when pierced with a fork.
5
Remove the saucepan from heat and let the pears sit covered for an additional 5 minutes. Carefully remove the pears from the syrup and allow them to cool to room temperature on a wire rack.
6
Chill the remaining syrup over ice, and once completely cooled, return the pears to the syrup, covering them well. Refrigerate the pears in the syrup for at least 4 hours, or overnight for best flavor.
7
For the chocolate mascarpone filling, melt the bittersweet chocolate using either a microwave or a double boiler over boiling water. Allow the melted chocolate to cool slightly.
8
In a mixing bowl, whip the mascarpone cheese with powdered sugar until smooth and creamy. Gradually incorporate the melted chocolate and dark rum, whisking until fully combined. Refrigerate the chocolate mascarpone until chilled.
9
Preheat your oven to 450°F (232°C). Remove the pears from the syrup and drain them well. Using a teaspoon or melon baller, gently hollow out the centers of each pear half, discarding the cores.
10
Arrange the hollowed pears in an oven-proof skillet large enough to accommodate all 8 halves. Brush each pear generously with melted butter.
11
Bake the pears in the preheated oven for about 5 minutes, or until they are just heated through. Remove the skillet and carefully flip the pears over in the hot butter.
12
Transfer two pear halves to each warm serving plate and generously fill each half with the chilled chocolate mascarpone filling. Sprinkle coarsely chopped walnuts on top for added crunch.
13
Serve immediately with crisp biscotti for dipping and enjoy your elevated dessert experience!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Poached Pears with Chocolate Mascarpone Delight?
It is an elegant dessert featuring pears poached in a spiced wine syrup, hollowed out, and filled with a rich chocolate and mascarpone cheese mixture.
What kind of wine is best for poaching the pears?
A sweet variety such as Riesling or Sauterne is recommended for the best flavor results.
How many servings does this recipe make?
This recipe is designed to serve 4 people, with two pear halves per serving.
What type of pears should I use?
The recipe calls for 4 firm but ripe Bartlett pears.
How long do the pears need to poach?
The pears should simmer for 5 to 15 minutes, or until they are almost tender when pierced with a fork.
Can I make this dessert in advance?
Yes, for the best flavor, the pears should be refrigerated in their syrup for at least 4 hours or even overnight.
What spices are included in the poaching liquid?
The poaching liquid includes vanilla bean, lemon zest, orange rind, cloves, bay leaves, peppercorns, fresh thyme, nutmeg, mace, cardamom, and a cinnamon stick.
How do I prepare the spice bundle?
Tie together the whole cloves, bay leaves, peppercorns, and fresh thyme in a piece of cheesecloth before adding them to the saucepan.
What is the best way to melt the bittersweet chocolate?
You can melt the chocolate using either a microwave or a double boiler over boiling water.
How is the chocolate mascarpone filling made?
Whip mascarpone with powdered sugar until smooth, then gradually incorporate the slightly cooled melted chocolate and dark rum.
Is the dark rum necessary for the filling?
The dark rum is optional and can be omitted if you prefer an alcohol-free filling.
How do I hollow out the pears?
After poaching and draining, use a teaspoon or a melon baller to gently remove the centers and discard the cores.
What oven temperature is used for the final baking step?
Preheat your oven to 450°F (232°C) for the final heating of the pears.
How long do the pears bake in the oven?
Bake the butter-brushed pears for about 5 minutes, or until they are just heated through.
What garnish is used for this dessert?
The filled pear halves are sprinkled with coarsely chopped walnuts for added crunch.
What should be served alongside the poached pears?
It is recommended to serve the pears with crisp biscotti for dipping.
How should I prepare the lemon and orange components?
The lemon zest should be cut into strips, and the orange rind should be cut into two slices about 2 1/2 inches long.
Should the mascarpone filling be served warm?
No, the chocolate mascarpone filling should be refrigerated until chilled before being added to the warm pears.
How do I handle the pears after they finish poaching?
Let them sit covered in the saucepan for 5 minutes off the heat, then move them to a wire rack to cool to room temperature.
What type of saucepan should be used for poaching?
Use a large non-aluminum saucepan to avoid any metallic flavors from the wine and sugar mixture.
Can I use ground spices instead of whole spices?
The recipe uses a mix of whole spices (cloves, bay leaves, peppercorns, cinnamon) and ground spices (nutmeg, mace, cardamom) for a complex flavor profile.
Do I need to peel the pears?
Yes, the pears should be peeled and cut in half lengthwise before they are added to the poaching liquid.
What kind of chocolate is best for this recipe?
Bittersweet chocolate is specified to provide a rich, deep flavor that balances the sweetness of the pears.
How much mascarpone cheese is needed?
You will need between 4 to 6 ounces of softened mascarpone cheese.
Is the sugar for the filling granulated or powdered?
The filling uses 3 tablespoons of sifted powdered sugar for a smooth texture.
Why are the pears flipped in the skillet during baking?
Flipping them in the hot butter ensures they are evenly coated and heated before they are plated and filled.
Can I use a vanilla extract substitute?
The recipe calls for 1/2 of a split vanilla bean for an authentic, aromatic flavor, but extract could be used in a pinch.
How should the walnuts be prepared?
They should be coarsely chopped to provide a textural contrast to the soft pears and creamy filling.
Should the poaching syrup be discarded?
The recipe uses the syrup for chilling and storing the pears; it can also be reduced further into a dessert sauce if desired.
Is this a gluten-free dessert?
The pears and filling are gluten-free, but the biscotti served on the side traditionally contains gluten.