Chai-Spiced Bosc Pears with Pound Cake

Chai-Spiced Bosc Pears with Pound Cake
Photo by Susan Byrnes

Ingredients

  • 4 peeled Bosc pears, cored and halved
  • 25 cardamom pods, crushed
  • 2 tablespoons black tea leaves (such as Darjeeling or Assam)
  • ¼ cup mascarpone cheese
  • 4 peeled Bosc pears, cored and halved
  • 1 (10.75-ounce) loaf frozen low-fat pound cake (such as Sara Lee), thawed and cut into 8 slices
  • 12 whole cloves
  • + 5 more ingredients
    • 2 cups late-harvest riesling
    • 2 cups water
    • 3 (3-inch) cinnamon sticks, broken
    • 1 tablespoon butter
    • 1 cup pear nectar

Combine first 6 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in tea leaves; simmer for 2 minutes. Drain wine mixture through a fine sieve into a bowl; discard solids. Return wine mixture to pan; add pear halves, cut sides down. Cover; simmer 15...

View full recipe at My Recipes

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