Red Wine and Fig Balsamic Poached Pears with Honey Cinnamon Mascarpone
Prep Time
10minutes
Cook Time Passive Time
40minutes 20minutes
Prep Time
10minutes
Cook Time Passive Time
40minutes 20minutes
Ingredients
Poached Pears
  • 4medium firm pearscored and halved
  • 1bottle fruity red winemerlot or pinot noir work nicely
  • 1cup Frescolio Fig Dark Balsamic Vinegar
  • 2 star anise
  • 1 cinnamon stick
  • 1cup granulated sugar
Honey Cinnamon Mascarpone
  • 18 oz container mascarpone cheese
  • 2tbsp heavy cream
  • 3tbsp honey
  • 1tsp cinnamon
Instructions
Poached Pears
  1. In a medium, heavy saucepan mix the red wine, balsamic, sugar, cinnamon stick and star anise. Bring to a simmer and reduce by 1/3 (about 15 minutes).
  2. Place the pear halves in to the hot poaching liquid and simmer for 25 minutes or until the pear halves are vivid red and tender when pierced with a knife tip.
  3. Chill the pears in the poaching liquid.
Honey Cinnamon Mascarpone
  1. Using a stand mixer or in a medium mixing bowl, whip the mascarpone, honey and cinnamon together until light and airy.
  2. Serve the chilled pears with a dollop of mascarpone.
Recipe Notes

This recipe uses Frescolio’s Fig Dark Balsamic Vinegar. You could also try it with any of the following balsamic vinegars for a different taste: