Vanilla Poached Pears with Amaretto Mascarpone Cream~

Adapted from Bon Appetit

2 firm but ripe Bartlett pears, peeled, halved and cored

2 tablespoons fresh lemon juice

1 cup water

1/2 cup dry white wine (I used Sauvignon Blanc)

6 tablespoons honey

1/2 vanilla bean, split lengthwise

1/2 cup mascarpone cheese

2 teaspoons sugar

2 teaspoons Amaretto


Gently toss pears with lemon juice in a large bowl.  Set aside to prepare the poaching liquid.

Combine water, wine and honey in a medium saucepan.  Scrape seeds from inside of vanilla bean and add beans and seeds to the pan.  Heat over medium until honey dissolves.  Carefully add pears and cover with a round of parchment paper.  Reduce heat to bring liquid to a gentle simmer.  Cook for about 15 minutes, gently turning pears once in the middle of the cooking time.


Remove pears to a large bowl.  Reduce poaching liquid to about 3/4 cup by cooking for a few more minutes.  Cool this syrup, then pour over pears.  Cover pears and refrigerate till cold, at least 8 hours.

Before serving, whip mascarpone cheese with sugar and Amaretto.  Add 1/4 cup poaching liquid and whip till soft peaks from.


To serve, thinly slice pears lengthwise from a spot just below the stem to the wider end, leaving pear attached at stem end.  Fan pears over individual serving plates and serve with a dollop of mascarpone cream, a drizzle of syrup and a berry and sprig of mint if desired.

Serves 4.