Gingered Pears with Port Glaze and Mascarpone
4

Serves 4

Choosing the right pears is important for the success of this dessert. Look for ones without many blemishes that are ripe and fragrant but still firm to the touch.

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    Ingredients: 
    • 1 (4-inch) piece ginger, cut into thin matchsticks
    • 3/4 cup Tawny Port
    • 1/4 cup lemon juice
    • 1 1/2 cup natural sugar
    • 6 firm but ripe Anjou, Bartlett, or Comice pears, preferably with their stems, peeled
    • 3/4 cup mascarpone cheese
    • 2 teaspoons orange zest
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    Method: 

    Put ginger in a small pot, cover with water and simmer for 10 minutes; drain and discard water.

    Put 8 cups water, ginger, port, lemon juice, and sugar into a large pot and bring to a boil, stirring to dissolve sugar. If necessary, cut a thin slice from the bottom of each pear to allow them to stand upright when served, then arrange pears on their sides in the pot. Add more water as necessary to cover pears and simmer, turning occasionally, until tender, 20 to 40 minutes. Using a slotted spoon, gently transfer pears to a bowl.

    Boil poaching liquid until reduced and slightly syrupy.

    Whisk together mascarpone and orange zest in a bowl. To serve, pour thickened poaching liquid over pears and spoon dollops of mascarpone over the top of each. Serve warm or chilled.

    Nutritional Info: 
    Per Serving:930 calories (360 from fat), 40g total fat, 21g saturated fat, 105mg cholesterol, 60mg sodium, 135g carbohydrate (10g dietary fiber, 106g sugar), 8g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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