Red Wine Poached Pear
Yields: 6-12 servings (depending of serving size)
6 Bosc Pears
1 ½ bottles Red Wine
1 Vanilla Bean
2 ½ to 3 cups Granulated Sugar (sweeten to your level of preference)
2 Cinnamon Sticks
Using a vegetable peeler, uniformly peel all 6 pears making sure to leave stem intact. Using a parisienne scoop or similar device, scoop seeds from inside of pear. In a large sauce pan combine wine, vanilla, sugar and cinnamon. Place pears in wine mixture and bring to a simmer. Remove pan from the heat and allow to cool at room temperature. Place pears in refrigerator overnight, making sure to leave the pears completely submerged in the wine mixture.
Remove pears from wine. In a small sauce pan, reduce wine at a low simmer until mixture reaches a syrup consistency. Leave pear whole or slice in half for presentation. Serve with sweetened Mascarpone cheese, toasted crushed almonds and red wine syrup.
Sweetened Mascarpone Cheese
2 cups Mascarpone Cheese
2 tbsp Powdered Sugar
1 tsp Ground Cinnamon
1 tsp Lemon Zest, finely chopped
Mix all items together until well combined. Refrigerate until needed.