A meal is not finished until dessert is served. Don’t get me wrong–I don’t eat dessert every day. But you cannot throw a dinner party without the grand finale. It’s like a fireworks show without the closing scene; it would still be good but lacking something.
Dessert doesn’t need to be sugar laden or stuffed with chocolate to be amazing. Case in point: these spice-simmered pears served with a spoon of creamy mascarpone are elegant. Stunning. And surprisingly delicious. This is coming from an anti fruit-as-dessert person.
The most difficult part is peeling the pears. If you can manage that, you can manage this dessert. Finish your meal with bang with these Fat and Happy Wine Port Pears. You can thank me later.
- 8-10 mini pears or 4 large pears
- 1 1/2 cups red wine
- 1/2 cup port
- 1/3 cup sugar
- Juice of 1 orange
- 1 Strip of orange zest
- 1 Cinnamon stick
- 2 Cloves
- 1 sprig fresh thyme
- 1 cup mascarpone
- 2 tablespoons cream
- 1/2 cup powdered sugar
- 6 cardamom pods, crushed and ground
Bring the wine, port, orange zest, cinnamon stick, cloves and thyme to a boil. Peel the pears in the meantime. Add the pears to the wine sauce, cover and reduce to a simmer. Remove from heat after 20 minutes.
While the pears are simmering, mix together the mascarpone, cream, powdered sugar and ground cardamom. Keep refrigerated until ready to use.
If you are using immediately, remove the pears and continue to simmer the sauce until it reduces to desired thickness (roughly 15 minutes).
If you are pre-making a day before using, leave the pears in the sauce, cool and store in the fridge. Then remove the pears and reduce the sauce before serving.
Place one pear and a good dollop of the mascarpone onto each place. Drizzle with the reduced sauce. Enjoy.
Fat and Happy Food Blog Tips and Techniques: The spiced pears can be made the day before and served at room temperature. But I highly suggest reducing the syrup to a thick glaze before serving. Beside the mind blowing taste, it adds to the allure of the presentation.
For more recipes, go to Monique’s blog: FatandHappyBlog.com