Buttery Poached Pears with Whipped Mascarpone
Simmering the pears in liquid makes them sweet and tender.
Mad Hungry, April 2011
- 1 cup apple cider
- 2 tablespoons dry vermouth or dry white wine
- 2 tablespoons unsalted butter
- 2 star anise
- 1/4 teaspoon salt
- 3 Anjou or Bartlett pears, peeled, cored and sliced into six slices each
- 4 ounces mascarpone
- 1 cup heavy cream
- 2 tablespoons honey
- Crisp almond cookies, for serving (optional)
- In a large skillet with a tight-fitting lid combine the apple cider, vermouth, butter, anise, and salt. Bring to a simmer.
- Add pears, reduce the heat, and simmer covered until pears are tender when pierced with the tip of a knife, 10-12 minutes.
- Whip heavy cream until it makes soft peaks. Add mascarpone and honey and whip again until light and fluffy and just holding stiff peaks. Do not overmix.
- Divide pears and poaching liquid between four bowls and serve topped with mascarpone cream and almond cookies, if using.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.