Pears stewed in wine with mascarpone filling
Votes: 1
Time: 1 hour.
Complexity: easily
Quantity: 6 stuffed pears
Complexity: easily
Quantity: 6 stuffed pears
You'll need a pastry bag for this recipe for "drunken" pears with a sweet cheese filling. This appetizer, perfect for any holiday table, requires patience. The pears turn out a rich wine color with a contrasting white filling. They're especially perfect for New Year's or Christmas feasts. Surprise your guests with an unusual dessert with the tart, spicy flavor of mulled wine and a delicate cheese cream. Simmer peeled, whole pears in wine with sugar and spices, then core them and fill them with cheese cream. Serve the pears drizzled with the aromatic syrup they were cooked in.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 firm Bartlett pears
- 1 bottle of red wine
- 1 vanilla bean, whole
- 2 sticks of flour
- 2 bay leaves
- 2 tbsp. sugar
- 2 packages (240 g) mascarpone cheese, softened
- 0.5 cups heavy cream
- A pinch of cinnamon
- 0.5 cup powdered sugar
- 2 tbsp (30 g) butter
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Cooking the dish according to the recipe:
- Peel the pears without cutting off the stems. Bring the wine and the same amount of cold water to a boil in a large saucepan. Split the vanilla bean lengthwise and add it to the wine mixture. Add cinnamon sticks, bay leaf, and sugar to taste.
Place the pears in the liquid and simmer for about 20 minutes, or until tender. Cool the pears in the wine mixture to room temperature. You can store them in the refrigerator, still in the liquid, until you're ready to work with them. - Remove the stems from the pears and set them aside. Use a core knife to remove the cores, leaving the pears whole.
- Whisk the mascarpone cheese, heavy cream, a pinch of cinnamon, and powdered sugar until smooth. Transfer to a pastry bag, or if you don't have one, use waxed paper tightly rolled into a cone with the corner snipped off. Pipe the filling into the pears and carefully push the stems into the cheese filling at the tops of the pears.
- Bring the sauce to a boil and reduce it by half. Add the butter to the reduced sauce and stir. Pour it generously over the pears. Cool to room temperature before serving.
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