Red Wine Poached Pears

• porcie: 4

Ingrediencie

• 4 bosc pears (make sure they’re firm, if they are ripe they will disintegrate)

• 1 bottle merlot red wine

• 6.7oz (190g) granulated sugar

• Peel of 1 lemon

• 1 cinnamon stick

• 3.5oz (100g) mascarpone cheese

• 7oz (200g) whipped cream

• 2-3 tbsp (15.6g) powdered sugar (depending on how sweet you want the mascarpone cream to be)

• 3oz (80g) almonds, chopped (for garnish)

Postup

1. Peel the pears and remove the bottom where the fibers are. Make sure to keep the stalks on

2. Add the pears to a large pot, big enough for all the pears to sit in one layer without sticking out. Add the granulated sugar, the red wine, the lemon peel and the cinnamon stick. Make sure pears are completely covered by the wine

3. Cover the pot. Simmer over low heat until the pears are tender. To check, gently insert a toothpick or the tip of a knife — it is goes in without resistance, they’re ready. The cooking time will take about 30-40+ minutes, depending on the ripeness of the pears. Check frequently after the first 30 minutes

4. Remove the pot from the heat and let it cool completely. Strain the poaching liquid and discard the flavorings. You can technically eat the pears now, but for a deep purple color and max flavor I HIGHLY recommend adding the pears back into the poaching liquid and keeping them in the fridge overnight to eat them the next day or within three days. This is what I do when I make this dessert

5. The next day (or on the day you will be serving the pears), make the whipped mascarpone cream. Add the mascarpone, whipped cream, and powdered sugar to a large bowl and whip until fluffy. If you over whip and the cream gets grainy, you can save it by adding more whipped cream

6. Make the red wine reduction sauce. Add the poaching liquid to a medium pot and simmer over medium heat, stirring occasionally. Continue to simmer and stir for about 20 minutes, or until the liquid has reduced and has a syrup-y consistency

7. To plate, add a dollop of whipped mascarpone cream to each serving plate and place one pear next to it. Drizzle some of the red wine reduction sauce on top of each pear. Top with chopped almonds and enjoy!