Looks very nice. Shame some ingredients are measured by the ‘cup’. Please use grams for accuracy (or ounces), as cups come in many different sizes, where such nomenclature is not used outside USA. Also please remember your posting is being read by an international audience, so make sure food terminology, varieties and diction reflects this.
A show-stopping, sophisticated holiday dessert that is easy to make and easy on the diet.
• PEARS3 cups dry red wine (such as cabernet or merlot)
• 1/2 cup sugar…use sugar replacement for low carb or omit
• 2 long strips orange peel (1 by 4-inch)
• 1 cinnamon stick
• 2 whole cloves
• 2 firm, ripe Bosc pears (can use Anjou but reduce cooking time)...best if slightly under ripeWHIPPED CREAM1/2 cup heavy whipping cream
• 3 tablespoons mascarpone cheese...or cream cheese
• 2 tablespoons powdered sugar…use sugar replacement for low carb or omit
• 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.