Ingredients For the Pears
- 4 medium, firm pears such as D’Anjou peeled, cored and halved
- 1 bottle fruity red wine such as Malbec or Pinot
- 1 cup Beyond the Olive Traditional or Pear White Balsamic Vinegar
- 2 star anise
- 1 cinnamon stick
- 1 cup granulated sugar
Ingredients For the Mascarpone
- 1 8oz container mascarpone
- 2 Tbsp heavy cream
- 3 Tbsp honey
- 1 tsp ground cinnamon
In a medium, heavy saucepan mix the red wine, balsamic vinegar, sugar, cinnamon stick and star anise. Bring to a simmer and reduce by 1/3 (about 15 minutes). Place the pear halves in to the hot poaching liquid and simmer for 25 minutes or until the pear halves are vivid red and tender when pierced with a knife tip. Chill the pears in the poaching liquid. Meanwhile, make the honey-mascarpone. Using a stand mixer or in a medium mixing bowl, whip the mascarpone, honey and cinnamon together until light and airy.
Serve the chilled pears with a dollop of mascarpone.