Spiced Red Wine Poached Pears with Vanilla Mascarpone

⏱ 60 min · Serves 4

Firm pears simmered slowly in red wine with cinnamon, star anise and orange until they turn deep ruby and silky. The poaching liquid is reduced to a glossy syrup and spooned over a cool quenelle of vanilla mascarpone — a classic, quietly spectacular finish to dinner.

Per serving: 545 kcal · 5.5g protein · 58.0g carbs · 26.0g fat

Ingredients

• 4 firm pears (Conference or Bosc), peeled, stalks left on
• 750ml bottle fruity red wine (Merlot or Grenache)
• 150g caster sugar
• 1 cinnamon stick
• 2 star anise
• 4 cloves
• Pared zest of 1 orange, plus juice of half
• 1 vanilla pod, split (seeds reserved for the mascarpone)
• 250g mascarpone
• 2 tbsp icing sugar
• 1 tbsp double cream
• 2 tbsp toasted flaked almonds, to serve

Method

1. Pour the wine into a deep saucepan just wide enough to hold the pears snugly. Add the sugar, cinnamon, star anise, cloves, orange zest and juice, and the scraped vanilla pod. Warm gently, stirring, until the sugar dissolves.
2. Slice a thin sliver off the base of each pear so they stand upright, then lower them into the pan. Top up with a splash of water if they aren't just covered.
3. Cut a disc of baking paper and lay it directly on the surface to keep the pears submerged. Simmer very gently for 25–35 minutes, turning once, until a knife slides into a pear with almost no resistance.
4. Lift the pears out carefully with a slotted spoon and set aside. Boil the poaching liquid hard for 12–15 minutes until reduced to about 200ml of glossy syrup that coats the back of a spoon. Strain out the spices.
5. Meanwhile, beat the mascarpone with the icing sugar, reserved vanilla seeds and cream until smooth and just holding its shape. Chill until needed.
6. Return the pears to the syrup to warm through and glaze, turning to coat until deeply burnished.
7. Stand a pear on each plate, spoon over the syrup, add a quenelle of vanilla mascarpone and scatter with toasted flaked almonds. Serve just warm.