Ruby Poached Pears with Vanilla Mascarpone Cream

⏱ 55 min · Serves 4

Whole pears simmered gently in spiced red wine until they glow like garnets, served with a spoonful of cool vanilla mascarpone and a glossy syrup reduced to a shine. Quietly spectacular, and most of it happens while you do nothing.

Per serving: 492 kcal · 4.2g protein · 52.0g carbs · 25.0g fat

Ingredients

• 4 firm pears (Conference or Bosc), peeled, stalks left on
• 500ml fruity red wine (Merlot or Grenache)
• 150ml water
• 120g caster sugar
• 1 strip orange peel
• 1 cinnamon stick
• 3 whole cloves
• 2 star anise
• 1 vanilla pod, split (seeds reserved for the cream)
• 150g mascarpone
• 100ml double cream
• 1 tbsp icing sugar
• 1 tbsp toasted flaked almonds, to serve

Method

1. Peel the pears, keeping the stalks intact. Slice a thin sliver off each base so they sit upright.
2. In a deep saucepan just wide enough to hold the pears, combine the wine, water, sugar, orange peel, cinnamon, cloves, star anise and the scraped vanilla pod. Warm over medium heat, stirring until the sugar dissolves.
3. Lower in the pears, adding a splash more water if they aren't nearly submerged. Bring to a bare simmer, cover with a disc of baking paper pressed onto the surface and poach very gently for 25–30 minutes, turning once or twice, until a skewer slides in with no resistance.
4. Lift the pears out carefully with a slotted spoon and set aside. Bring the poaching liquid to a brisk boil and reduce for 10–15 minutes to a light, syrupy glaze that coats a spoon. Strain out the spices.
5. Meanwhile, whip the mascarpone, double cream, icing sugar and reserved vanilla seeds together until softly thick — stop as soon as it holds a ribbon.
6. Sit each pear in a shallow bowl, spoon over the warm syrup, add a generous quenelle of vanilla mascarpone and scatter with toasted almonds. Serve warm or at room temperature.