- 6 firm Bartlett pears
- 1 bottle dark wine
- 1 vanilla bean, whole
- 2 cinnamon sticks
- 2 bay leaves
- 2 cups sugar
- 2 (large) containers mascarpone cheese, softened
- 1/2 cup heavy cream
- Pinch cinnamon
- 1/2 cup powdered sugar
- two tablespoons butter
Peel pears and then leave stem intact. Inside a large saucepan. bring wine as well as an equal quantity of cold water to some simmer. Split vanilla bean lengthwise and increase wine and water mixture. Add cinnamon sticks. bay leaves and sugar, to taste. Add pears to liquid and simmer for around twenty minutes or until tender. Awesome pears in wine mixture to 70 degrees. You are able to refrigerate them within the poaching liquid until you are prepared to fill them.
Remove comes from pears and hang stems aside. Core pears by having an apple corer, departing pear whole.
Whisk together mascarpone cheese, heavy cream. pinch cinnamon and powdered sugar until smooth. Transfer to some pastry bag. or if you don't get one, use wax paper tightly wrapped right into a cone using the corner snipped off. Pipe filling into cored pears and finished by putting the stems lightly in to the mascarpone filling on the top from the pears.
Bring sauce up to and including simmer and lower by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Awesome to 70 degrees before serving.
Recipe thanks to Michael Chiarello