Red Wine and Aged Vanilla Balsamic Poached Pears with Honey Cinnamon Mascarpone
firm pears such as Bosc or D’Anjou
peeled, cored, and halved
of fruity red wine
Malbec or Pinot
MTOO Vanilla Balsamic Vinegar
of 8 oz. mascarpone
In a medium, heavy saucepan mix the red wine, balsamic, sugar, cinnamon stick, and star anise. Bring to a simmer and reduce by 1/3 (about 15 minutes).
Place the pear halves in to the hot poaching liquid and simmer for 25 minutes or until the pear halves are vivid red and tender when pierced with a knife tip.
Chill the pears in the poaching liquid. Meanwhile, make the honey-mascarpone. Using a stand mixer or in a medium mixing bowl, whip the mascarpone, honey and cinnamon together until light and airy.
Serve the chilled pears with a dollop of mascarpone.