Enjoy all the flavours of winter in this simple dessert. I used Beurre Bosc pears which are in season right now. They’re a great dessert pear and have a beautiful cinnamon coloured skin. Although that wont matter when you peel it all off for poaching!
Serves 4 (2 small pears each)
You will need:
- 8 small pears
- 1 bottle of red wine (I used a shiraz)
- 1 orange
- 1 cinnamon stick
- 1 star anise
- 2 cloves
- 1/2 cup of castor sugar
For the Rose Mascarpone:
- 1 cup of mascarpone
- 1 tbs rose water
- 1 tbs castor sugar
- Peel all the pears and put aside.
- Peel two long strips off the orange and juice the rest.
- In a deep pan add the red wine, orange peel, orange juice, castor sugar, cinnamon stick, star anise and cloves. Bring to the boil.
- When it’s boiling add all the pears and reduce heat to a simmer.
- Get a sheet of baking paper that’s slightly longer than the surface area of your pan. Scrunch it under running water. Spread it out and shake off excess water. Then lay it on top of your simmering pears in wine. This will keep your pears from bobbing up out of the wine.
- After about 40 minutes check if the pears are soft by poking them with a skewer. Remove them from the wine when they are.
- Keep wine on the heat and bring back to a boil to reduce the syrup a bit more. Take off the heat when it’s thickened to your liking.
- In a bowl whisk together the mascarpone, rose water and castor sugar.
- Serve the pears hot or cold with a bit of the syrup and the mascarpone. Enjoy