Pears Poached in Port with Mascarpone

Pears Poached in Port with Mascarpone
Photo by Ben Fink


  • ½ cup water
  • ½ cup hazelnuts, toasted, skinned, and chopped
  • Strips of zest from ½ orange
  • 5 whole green cardamom pods
  • 1 Tbs. Frangelico or 1 tsp. vanilla extract
  • 2 cups inexpensive ruby port, such as Taylor’s, Meier’s, or Ficklin
  • 1 whole clove
  • + 7 more ingredients
    • 8 oz. mascarpone (about 1 cup)
    • 6 whole black peppercorns
    • ½ cup sugar
    • 4 small pears, such as Seckels
    • Strips of zest from ½ lemon
    • 1-inch piece cinnamon stick
    • 1 Tbs. sugar

In a small, deep saucepan, bring the port to a boil over high heat; let it boil rapidly for a few minutes to burn off the alcohol. Lower the heat, add the sugar and water, and simmer, stirring until the sugar dissolves. Remove the pan from the heat. Peel the pears and core them from the bottom, ...

View full recipe at Fine Cooking


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