Red Wine Poached Pears with Vanilla Mascarpone Cream

By Sprig Originals ✓ · cooked up in Sprig

Whole Bosc pears simmered slowly in spiced red wine until they turn deep ruby to the core, then chilled in their own poaching liquid overnight so the color and spice go all the way through. The liquid reduces to a glossy, syrupy glaze you spoon over the top, and a loose vanilla mascarpone cream on the side keeps it from being too austere. Almost no technique, just patience — the fruit does the work.

Ingredients

• 4 firm-ripe Bosc pears (about 7 oz each)
• 1 bottle (750 ml) fruity dry red wine, such as Merlot, Zinfandel, or Cabernet Sauvignon
• 1 cup water
• 3/4 cup granulated sugar
• 1 cup pomegranate juice or additional water
• 1 cinnamon stick
• 2 star anise pods
• 4 whole cloves
• 6 black peppercorns
• 2 strips orange zest, removed with a peeler
• 1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
• 1 pinch kosher salt
• 1 tablespoon fresh lemon juice

• 6 oz mascarpone, at room temperature
• 1/3 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 pinch kosher salt

• 3 tablespoons shelled pistachios, toasted and roughly chopped
• flaky sea salt, for finishing (optional)

Instructions

1. Peel the pears with a vegetable peeler, leaving the stems attached if they have them. Slice a thin sliver off the bottom of each pear so it can stand upright, then use a melon baller or a 1/4-teaspoon measuring spoon to scoop the core out from the bottom, working up into the pear about 1 1/2 inches. Rub the peeled pears with the lemon juice to slow browning while you build the poaching liquid.
2. In a 3- to 4-quart saucepan just wide enough to hold the pears snugly (or a small Dutch oven), combine the wine, water, pomegranate juice, sugar, cinnamon stick, star anise, cloves, peppercorns, orange zest, split vanilla bean, and pinch of salt. Bring to a simmer over medium heat, stirring once or twice, until the sugar fully dissolves, about 4 minutes.
3. Lower the pears into the liquid on their sides. They should be nearly submerged; add a splash more water if the tops are dry. Cut a round of parchment slightly larger than the pan, cut a small vent hole in the center, and lay it directly on the surface to keep the exposed fruit under liquid and evenly colored.
4. Reduce the heat until the liquid is at a bare simmer — just a few lazy bubbles, around 190°F. Poach 25 to 40 minutes depending on ripeness, turning the pears with two spoons every 8 to 10 minutes so they stain evenly. They are done when a thin paring knife or cake tester slides into the thickest part with only slight resistance. Do not let the liquid boil, or the pears will collapse at the edges before the centers cook.
5. Turn off the heat and let the pears cool in the liquid, uncovered, for 1 hour. Then transfer pears and liquid to a bowl or storage container, press the parchment back on top, and refrigerate at least 6 hours and ideally overnight. This is where the color and spice travel to the core — do not skip it.
6. When you are ready to serve, lift the pears out with a slotted spoon and stand them on a plate. Strain the poaching liquid into a wide skillet or saucepan, discarding the spices. Boil over medium-high heat, swirling occasionally, for 15 to 20 minutes, until reduced to about 3/4 cup and thick enough to coat the back of a spoon and leave a clear trail. It will thicken further as it cools, so pull it while still pourable. Let cool to just warm.
7. Make the cream: whisk the mascarpone, powdered sugar, vanilla, and salt in a bowl until smooth. Add the cold heavy cream and whisk 30 to 60 seconds, just until the mixture holds soft, spoonable peaks. Stop as soon as it thickens — mascarpone breaks and turns grainy if overworked.
8. To serve, spoon a generous dollop of the mascarpone cream into each shallow bowl. Stand or lay a pear alongside, spoon 2 to 3 tablespoons of the warm red wine syrup over and around it, and scatter with toasted pistachios and a few flakes of sea salt if using. Serve with a spoon and a knife — the pears should cut with almost no pressure.

Chef's tips

Nutrition (per serving, estimated)

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