These Poached Pears are topped with a delicious honey mascarpone cream that makes this a simply amazing dessert. These pears are poached to perfection with so much flavor and topped with this sweet cream that takes this simple dessert to a new level.
Poached Pears with Honey Marscapone Cream
Poached pears are an elegant and easy dessert that looks so much more complicated than it actually is! The key to making this recipe is to choose a naturally firm pear variety, such as the red Anjou like I use. You also want to use pears that are not quite ripe for this dish. The reason you want to use a firm pear is that softer pear varieties or overly ripe pears have a tendency to turn to mush while cooking.
What is the Best Way to Poach Pears?
There are several ways that you can poach pears. I like to poach the pears using a sweet white wine. If you wanted to make this a nonalcoholic version, you can also poach the pears in a white grape juice.
Do Pears Have to Be Ripe to Poach?
When you are poaching these pears, you want to make sure the pears are slightly under ripe. If the pears are ripe, it will actually make the pears a little mushy and then they will not tastes as good as they do when the pears are just slightly underripe.
- Riesling or other sweet white wine, white grape juice or orange juice
- Whole cinnamon sticks
- Whole cloves
- Whole star anise
- Ground cinnamon
- Mascarpone cheese
- Half & half
- Runny honey
- Pure vanilla extract
- Orange zest
How to Poach Pears
In a large skillet, with high sides, combine the wine, honey, cinnamon sticks, cloves and star anise.
Bring it to a simmer over medium heat and stir it occasionally. Simmer for about 5 minutes, until the honey is melted and the spices are fragrant.
Meanwhile, cut the pears in half and remove the seeds using a small spoon or potato peeler.
Carefully add the peeled pears to the pot and reduce the heat to medium low. Simmer the pears for 20 minutes (no longer than 30 minutes), or until the pears are tender. Be sure to not overcook.
While the pears are poaching, place the softened room temperature mascarpone cheese and half & half in the large bowl and whip until light and airy.
Add the honey, vanilla extract, and orange zest and whip until it is well combined. Place in the fridge to chill before serving, about 15 minutes.
Remove the pears from heat, using a slotted spoon, and let it cool slightly.
Transfer pears to a plate and serve the pears immediately with a spoonful of the honey mascarpone cream and a dash of cinnamon. Top with a drizzle of the poaching liquid, if desired. Enjoy!
These pears will also taste amazing with vanilla ice cream.
More Dessert Recipes
- Poached Pears Ingredients:
- 3 c. Riesling or other sweet white whine
- 1/3 c. honey
- 3 whole cinnamon sticks
- 2 t. whole cloves
- 3 whole star anise
- 6 firm pears peeled
- dash ground cinnamon for garnish
Combine white wine, honey, cinnamon sticks, cloves, and star anise in a large skillet with high sides. Bring the mixture to a gentle simmer over medium heat and cook, stirring occasionally, until the honey is melted and the spices become fragrant, approximately 5 minutes.
In the meantime, halve the pears and carefully remove the seeds with the tip of a potato peeler or small spoon.
Carefully add the pealed pears to the simmering poaching liquid. Reduce heat to medium low and simmer for 20 minutes , up to 30 minutes, or until the pears are tender. Do not overcook.
While the pears are poaching, place the softened mascarpone cheese and half & half in large bowl. Then using a mixer, whip until light and airy.
Add the honey, vanilla extract, and orange zest and whip until combined. Place in the fridge to chill, about 15 minutes, before serving.
Remove pears, using a slotted spoon, transfer the pears from the heat and cool slightly. Serve immediately with a spoonful of the honey mascarpone cream and a dash of cinnamon. Top with a drizzle of the poaching liquid, if desired. Enjoy!