Spiced Red Wine–Poached Pears with Mascarpone Cream

A classic French dessert that turns simple pears into something worthy of the end of a dinner party — no oven required.

Serves

4

Prep Time / Cook Time

15 minutes prep, 35 minutes cook

Spiced Red Wine–Poached Pears

Ingredients

• 4 firm pears (Bosc or Anjou), peeled, stems left intact
• 2 cups dry red wine
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 3 whole cloves
• 1 strip orange zest
• 1 tsp vanilla extract (or 1 vanilla bean, split)

Instructions

1. Combine red wine, sugar, cinnamon stick, cloves, orange zest, and vanilla in a saucepan just wide enough to hold the pears standing upright. Bring to a gentle simmer, stirring until the sugar dissolves.
2. Add the peeled pears. Cover partially and simmer for 25–30 minutes, turning occasionally, until tender but still holding their shape when pierced with a knife.
3. Remove the pears and set aside. Increase heat and reduce the poaching liquid until syrupy, about 10 minutes.

Mascarpone Cream

Ingredients

• 1 cup mascarpone cheese, room temperature
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 2 tbsp heavy cream

Instructions

1. Whisk mascarpone, powdered sugar, vanilla, and heavy cream together until smooth and softly whipped.

Plating

1. Stand each pear in a shallow bowl or plate.
2. Spoon the reduced wine syrup generously over and around each pear.
3. Add a generous dollop of mascarpone cream alongside.
4. Garnish with fresh mint leaves and crushed toasted pistachios.

Cultural Spotlight

Fun Fact: Poires au Vin — pears poached in wine — is a traditional French dessert with roots in wine-growing regions like Burgundy and the Loire Valley, where local red wine was used to make the most of the pear harvest. This is a traditional preparation, not an ND reinvention.

Beverage Pairing

• The same red wine used in the poaching liquid
• A glass of ruby port

Chef’s Notes

Use a wine you’d actually want to drink — its flavor concentrates significantly as it reduces. Pears can be poached up to a day ahead and stored in their liquid, refrigerated, then gently rewarmed before plating.