Рецепт Marsala Poached Pears with Mascarpone Cheese Recipe
In this fruit dessert, sweet pears get dressed up with marsala wine, infused with vanilla and orange zest, and topped with a dollop of mascarpone cheese.
The boys watch for a toy to spring out of the package, but are typically disappointed by a “Mum and Dad book”, or something else seemingly mundane. However, one type of package we all get excited about is one adorned with the Harry and David logo. A box of Harry and David Royal Riviera® Pears elicits multiple “ooo”s and “aah”s from everyone.
During my visit to the Harry and David orchards and candy-making facilities in October, I became smitten with the sweet, smooth-skinned pears produced on acres and acres of flourishing trees. And now I am the happy recipient of the 6-Month Signature Fruit-of-the-Month club. You can’t see it right now, but I am dancing with joy. I promise not to subject you to that on my next video.
This brilliant sweet and savory recipe was created by Chef Jenn Louis, of Lincoln Restaurant in Portland, Oregon, for Harry and David’s Seasonal Chef Program.
Now, I’ve made poached pear recipes before, and have typically enjoyed them. But I can honestly say that this one takes the top prize. Orange zest, a vanilla bean and cloves add a depth of flavor to the marsala poaching liquid that is unparalleled. Another bonus? The pears can be made in advance, then plated immediately before serving, drizzled with the poaching liquid and balanced with creamy, mellow mascarpone cheese.
It’s just the thing for the holidays.
The recipe:
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 and 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.
- Other recipes using Harry and David apples and pears:
- Reluctant Entertainer’s Pear, Smoke Blue Cheese Watercress Salad with Hazelnuts
- A Spicy Perspective’s Apple & Bacon Pie
- A Thought for Food’s Hot Apple Toddy
- Two Peas and Their Pod’s Roasted Apple, Pear & Parsnip Soup
- Marsala Poached Pears with Mascarpone
- Cookin' Canuck www.cookincanuck.com
- Ingredients
- 2 cups. sugar
- 1 cup marsala wine
- 1 cup water
- 1 orange, zested in 1” strips, white pith removed
- 1 vanilla bean
- 10 cloves
- 4 Harry & David Royal Riviera® Pears, peeled, stemmed, cored and quartered
- 8 oz. mascarpone cheese, room temperature
Instructions
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.
Notes
Recipe by Jenn Louis for Harry & David.
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Dessert,
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pears,
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