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Perfect Cinnamon Poached Pears with Mascarpone

cinnamon poached pears - featured image
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Elegant yet simple poached pears infused with cinnamon and spices, served with a creamy mascarpone dollop. This stunning dessert is naturally gluten-free and perfect for entertaining.

Ingredients

Scale
  • 4 firm but ripe Bosc or Anjou pears
  • 4 cups water (or apple cider)
  • 1 cup granulated sugar (or 3/4 cup for less sweet syrup)
  • 3 cinnamon sticks
  • 1 vanilla bean, split lengthwise (or 2 teaspoons vanilla extract)
  • 4 whole cloves (optional)
  • 1 strip lemon peel (about 3 inches)
  • Pinch of salt
  • 8 ounces mascarpone cheese, room temperature
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • Pinch of ground cinnamon (for garnish)

Instructions

  1. Prepare the pears: Wash pears, peel with a vegetable peeler, leaving stem intact. Use a melon baller or small spoon to remove core from bottom, working upward carefully. Rub with lemon juice to prevent browning.
  2. Make the poaching liquid: In a saucepan, combine water (or apple cider), sugar, cinnamon sticks, vanilla bean, cloves, lemon peel, and salt. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes.
  3. Poach the pears: Carefully lower pears into simmering liquid using a slotted spoon. Cover partially and simmer gently for 25-35 minutes, until a paring knife slides in with minimal resistance. Bosc pears take 25-30 minutes; Anjou may take longer.
  4. Cool the pears: Transfer pears to a plate or shallow dish. Let cool to room temperature. Meanwhile, simmer poaching liquid uncovered for 10-15 minutes until syrupy.
  5. Make the mascarpone cream: In a small bowl, stir together room-temperature mascarpone, honey, and vanilla extract until smooth. Cover and refrigerate until ready to serve.
  6. Assemble and serve: Place each cooled pear on a serving plate. Spoon a dollop of mascarpone cream next to or on top of each pear. Drizzle with reduced poaching syrup and dust with ground cinnamon. Serve immediately or refrigerate for up to 2 hours.

Notes

Choose firm but ripe pears (Bosc are best). Don’t rush the poaching; a gentle simmer is key. For even coloring, place a crumpled piece of parchment paper on top of the liquid to wick it over exposed pear tops. The mascarpone cream can be made ahead and refrigerated. Leftover poaching syrup can be stored in the fridge for up to two weeks and used on yogurt, pancakes, or in cocktails.

Nutrition

Keywords: poached pears, cinnamon pears, mascarpone dessert, gluten-free dessert, easy elegant dessert, fall dessert, pear recipe

Find it online: https://piperplate.com/perfect-cinnamon-poached-pears-with-mascarpone/