Marsala Poached Pears with Mascarpone Cheese
If you have roughly 45 minutes to spend in the kitchen, Marsala Poached Pears with Mascarpone Cheese might be a tremendous gluten free and lacto ovo vegetarian recipe to try. This recipe makes 4 servings with 845 calories, 5g of protein, and 26g of fat each. For $3.1 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 166 people have tried and liked this recipe. It is brought to you by Cookin Canuck. Head to the store and pick up sugar, mascarpone cheese, vanilla bean, and a few other things to make it today. Overall, this recipe earns a rather bad spoonacular score of 16%. Try Marsala Poached Pears, Red Wine Poached Pears with Mascarpone Filling, and Pomegranate-Poached Pears with Orange-Ginger Mascarpone Whipped Cream for similar recipes.
Servings: 4
Ingredients:
1 cup marsala wine
8 oz. mascarpone cheese, room temperature
1 orange, zested in 1” strips, white pith removed
4 Harry & David Royal Riviera® Pears, peeled, stemmed, cored and quartered
2 cups. sugar
1 vanilla bean
1 cup water
Equipment:
sauce pan
Cooking instruction summary:
In a medium saucepan, combine sugar, marsala, water and orange zest. Cut vanilla bean in half, lengthwise, and scrape inside of pod into saucepan. Add vanilla pod and cloves. Bring to a gentle simmer. Add Harry & David Royal Riviera® Pears to simmering liquid and cover with parchment. Poach gently until pears are tender. This time will vary depending on ripeness of pears. Cool pears in the refrigerator or at room temperature. Store in refrigerator until ready to use. To serve, place 4 pieces (quarters) of pear on each of four plates with poaching liquid drizzled over fruit. Dollop 2 ounces of mascarpone next to each pear and serve with a glass of vin santo.
Step by step:
1. In a medium saucepan, combine sugar, marsala, water and orange zest.
2. Cut vanilla bean in half, lengthwise, and scrape inside of pod into saucepan.
3. Add vanilla pod and cloves. Bring to a gentle simmer.
4. Add Harry & David Royal Riviera® Pears to simmering liquid and cover with parchment. Poach gently until pears are tender. This time will vary depending on ripeness of pears. Cool pears in the refrigerator or at room temperature. Store in refrigerator until ready to use. To serve, place 4 pieces (quarters) of pear on each of four plates with poaching liquid drizzled over fruit. Dollop 2 ounces of mascarpone next to each pear and serve with a glass of vin santo.
Nutrition Information:
covered percent of daily need
