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Red Wine Poached Pears with Vanilla Mascarpone Cream

Red Wine Poached Pears with Vanilla Mascarpone Cream

Peel the pears in long strokes to avoid creating a choppy surface on the peeled pear. Cut the pear in half lengthwise. Use a melon baller or small scoop or spoon to scoop out the seeds and core. (You are creating a small "bowl" in the pear half that will later hold the mascarpone cream.)

In a large saucepan, bring the wine and an equal amount of cold water to a simmer. Split the vanilla bean lengthwise and add to the wine and water mixture. Add the cinnamon sticks, bay leaves, and sugar.

Add the pears to the liquid and simmer until tender but not too soft, about 20-35 minutes. Remove the pears from the liquid and cool.* Remove the cinnamon sticks, bay leaves, and vanilla bean from the wine mixture. Continue to simmer and reduce the liquid by ¾ (the liquid left should be a thickened syrupy consistency). Be sure not to over-reduce or burn the syrup.

Meanwhile, in a small bowl, combine the mascarpone, heavy cream, cinnamon, vanilla extract, and powdered sugar until smooth. Add the butter to the reduced sauce and stir until combined.

To serve, place a small dollop of the mascarpone cream on a dessert dish. Place a poached pear half on top of the dollop which acts as a "glue" to keep it from sliding on the plate. Then fill the "bowl" of the pear with a generous amount of mascarpone cream. Drizzle the pear with the red wine syrup and chocolate ganache, if using. Serve.

  • Time needed: 15 min prep and 20-30 min poaching time &bull
  • Calories per serving: 160 cal 18 net carbs &bull
  • Servings: 2 &bull
  • Difficulty: 2
  • Rating: 5.00 based on 1 review

A show-stopping, sophisticated holiday dessert that is easy to make and easy on the diet.


&bull PEARS3 cups dry red wine (such as cabernet or merlot)
&bull 1/2 cup sugar…use sugar replacement for low carb or omit
&bull 2 long strips orange peel (1 by 4-inch)
&bull 1 cinnamon stick
&bull 2 whole cloves
&bull 2 firm, ripe Bosc pears (can use Anjou but reduce cooking time). best if slightly under ripeWHIPPED CREAM1/2 cup heavy whipping cream
&bull 3 tablespoons mascarpone cheese. or cream cheese
&bull 2 tablespoons powdered sugar…use sugar replacement for low carb or omit
&bull 1 teaspoon vanilla extract


Combine wine, sugar replacement if using, orange peel, cinnamon stick and cloves in a small saucepan. Bring to a boil, reduce heat and simmer 5 minutes.

While poaching liquid is simmering, peel pears, leaving the stem intact and being careful not to bruise the pears. Slice a small amount from the bottom of the pears to create a flat bottom if necessary so the pears stand upright.

Gently place the pears in the poaching liquid. Reduce heat to low and simmer for 20-30 minutes (depending upon size), turning every 5 minutes with a slotted spoon to ensure even color. Pears should be cooked but still firm. Cool at room temperature, turning occasionally to ensure even color.

When the pears have cooled to room temperature, refrigerate in the liquid at least 4 hours and up to 24 hours, turning occasionally.

To serve: Remove pears from poaching liquid and place on serving plate. Strain poaching liquid and place back in saucepan.

Bring to a boil, reduce heat to medium and cook until reduced by at least half. Liquid should be slightly syrupy. Let cool to room temperature. Drizzle pears with sauce and serve with Vanilla Mascarpone Whipped Cream.

Combine cream, mascarpone, sugar replacement and vanilla extract in a small, deep bowl. Beat until thick and the consistency of whipped cream, about 5-7 minutes. Serve with pears.

  • I serve with a simple vanilla mascarpone whipped cream. For less work, gently heat them back up in the poaching liquid and serve warm with vanilla ice cream.
  • Be sure to give your guests both a fork AND a spoon to enjoy this dessert&ndasha fork to help secure the pear and the spoon to eat it with.

Poached Pears in Red Wine

Poached pears in wine (or Poire à la Beaujolais) is a classic French dessert that originated in the wine-growing territories of Burgundy and Lyon. The French used it as a way to consume fruits that were not ripening to their liking on the tree this way the fruit would not go to waste. By combining peeled pears with wine and a bouquet of spices, the people of the region were able to maximize their harvest while creating a dish that highlights the fruit's natural sweetness.

Poaching, which at its essence simply involves simmering food in a liquid until it's cooked, also happens to be an excellent way to use unripe fruit. This poached pears recipe offers a warming dessert option for a cold winter night or an elegant brunch dish for a family get-together.

Select a fruit-forward red wine for this dish such as zinfandel, shiraz, or merlot, and serve it next to a dollop of vanilla ice cream or top with homemade whipped cream. The translucent, red-tinted pears make for an elegant dessert that will impress your guests and won't overpower the dinner spread.

Ready to make these Wine-Poached Pears with Honey Vanilla Mascarpone? Let’s do it!

1 - Poach pears: Add pears, wine, cinnamon, vanilla, cardamom, cloves and lemon to a medium pot . Bring to a gentle simmer - don’t let the mixture boil rapidly. Let the pears simmer for 30-45 minutes, until they’re soft.

Generally softer and riper pears will poach much faster than firm, unripe pears. So adjust your timing accordingly based on the ripeness of your pears.

2 - Prepare mascarpone: While the pears are simmering, prepare the mascarpone. Combine the mascarpone, honey and vanilla in a small bowl and whisk until the mascarpone is fluffy and the honey and vanilla are well-combined.

3 - Serve pears with a drizzle of the wine mixture and a dollop of honey-vanilla mascarpone. Enjoy!

Red Wine Poached Pears with Mascarpone

  • Preparation Time 15 mins
  • Cooking Time 45 mins
  • Serves 6
  • Difficulty Medium



1) Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them.

2) Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.

3) Whisk together mascarpone cheese, double cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.

4) Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.

Easy Poached Pears in Red Wine with Vanilla (an Easy Dessert)

These Poached Pears in Red Wine are such an easy, yet elegant dessert, you’ll be wanting to serve them all the time! When the pears are done poaching, we reduce the wine to a rich luscious syrup to be poured over the pears. Simply fabulous as it is, even better with some sort of cream or ice cream. My favourite is clotted cream. No, wait, mascarpone!

It is simplicity itself. The pears take on a sweet, syrupy flavour, with hints of the vanilla used. Soft, but just retaining a bite, a wonderful dessert, especially if you don’t want anything too heavy after a big meal. Split in half for a smaller portion!

perfectly creamy middle

This poached pears in wine recipe is naturally gluten free, nut free, dairy free, egg free, vegetarian and vegan! Pears are an great source of fiber and have vitamin C for only 100 calories per serving. They’re also sodium free, fat free, and cholesterol free. –USA Pears

You may also enjoy this super easy and romantic dessert: individual apple galettes.

We love simple flavors and if your pears are good, the caramelized wine sauce is absolutely perfect on its own, however, you can also add your favorite spice, or vanilla, for example. Oh, and I must add, this is a real 3 ingredient recipe unlike others you’ll see where 3 ingredients (cake mix, jello pudding and cool whip) actually means 41 ingredients!

Ready to make this lovely dessert? It’s not a coincidence that I’m posting this the day before Valentine’s Day, hint, hint!


  • In a small, deep saucepan, bring the port to a boil over high heat let it boil rapidly for a few minutes to burn off the alcohol. Lower the heat, add the sugar and water, and simmer, stirring until the sugar dissolves. Remove the pan from the heat.
  • Peel the pears and core them from the bottom, leaving the stem intact. As you do this, add them to the syrup. (The syrup should cover the fruit. If not, add more sugar syrup made from equal amounts of water and sugar.) Add the cinnamon, clove, cardamom, orange and lemon zest, and peppercorns. To keep the pears moist as they cook, cover them with parchment or cheesecloth.
  • Return the pan to the stove and bring to a gentle simmer. Poach the pears until tender when pierced with a skewer or knife, 15 to 30 minutes. Remove from the heat and let cool in the syrup.
  • Just before serving, beat the mascarpone, sugar, and Frangelico with an electric mixer until soft peaks form. Divide among four dessert plates. Arrange the pears on the mascarpone. Taste the poaching liquid and reduce to concentrate the wine flavor if necessary. Drizzle a little of the liquid over the pears and top with the hazelnuts.

Make Ahead Tips

You can cook the pears up to a day ahead. Cover and refrigerate them in their syrup turn them once for even coloring.

White Wine Poached Pears with Cinnamon Mascarpone #LeCreuset #Giveaway

I am sharing a gorgeous recipe with you today, one that I made in my brand new Le Creuset Saucier Pan. How thrilled am I? You have no idea!! Le Creuset Canada is fabulous to work with and I adore all their products. I couldn&rsquot wait to get something cooking up in my new pan. Hmmm, what to make? A saucier pan is perfect for sauces, risotto and poaching. Yes, poaching, my daughter has been after me for poached pears. She remembers me making these Red Wine Poached Pears and loved them. So this time I thought I would make White Wine Poached Pears with Cinnamon Mascarpone.

When using a saucier you have the advantage of the pan being rounder. There aren&rsquot the &ldquocorners&rdquo to deal with like a sauce pan, where ingredients can hide and make your sauces lumpy. The pan is also deeper so it is perfect for making a risotto or for today&rsquos recipe, poaching! Isn&rsquot she a beauty? I love the companion handle, it makes it so easy for pouring!! I have one to give away to a lucky winner also. It is a great prize!! One that you will love!!

I was so excited to recieve mine when it came!!

Here is a little peak inside the pan while the pears are poaching. You want to use ripe but firm pears so they don&rsquot fall apart while cooking. These were perfect! I have done them whole before too but decided to halve these so they held the cinnamon mascarpone nicely.

The pears sat overnight in their sweet poaching liquid so that they were even more infused with the delightful flavors. This would be a pretty dish to serve for Easter dessert too, nice and light and full of freshness.

The pan was fantastic to work with, great even heating and the liquid on my induction stove seemed to boil almost immediately. This pan has great heat conduction. Doesn&rsquot the name Le Creuset say it all!!

My daughter went crazy for these, she loves her pears and the creamy mascarpone, which is so easy.