Zinfandel Pears with Mascarpone
These beautifully spiced pears are a holiday favorite at my house. Homemade mascarpone is far superior to store-bought and very simple to make
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
8 servings
Ingredients
- 4 bosc pears
- 1 tablespoonlemon juice
- 4 tablespoonsbutter
- 3 cupzinfandel (or other fruity round dry red wine -- or other fruity non-tanic red wine)
- 2 sticks cinnamon
- 4 star anise
- 1 bay leaf
- 1 cupsugar
topping
- 1 tablespooncassis
- 1 cupmascarpone (or ricotta)
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Wash and dry the pears. Half lengthwise - splitting the stem if possible. Core the center using a melon baller. Brush the lemon juice over the cut pears to keep them from browning. (alternatively, peel the pears, core per directions)
- 2
Heat the butter in a large skillet over medium heat. Place the pears, cut side down, in the pan, and sauté until golden, . Do not turn over. Remove pears from the pan.
- 3
Add the wine to the skillet with cinnamon sticks, star anise, bay leaf, and sugar. Heat to a simmer while stirring to dissolve sugar. Add pears back into the pan. Continue to simmer for (or until pears are soft) while spooning liquid over the pears. (The pears will take on the red color of the wine).
- 4
Remove pears from wine, set them aside on a pan, and cover with foil. Continue to simmer wine until thickened. (consistency is thinner than syrup)
- 5
Blend the mascarpone with cassis.
- 6
Serve pears in a pool of wine syrup topped in the center with the mascarpone.