What better combination other than red wine, sweetness, pears, pastry and mascarpone?
Feast your eyes on this dessert and enjoy this gastronomic deliciousness.
Red Wine Pears
- 6-8 Pears (1 pear per person)
- 1 bottle red wine (fruity, not dry)
- 100ml honey
- 100gr brown sugar
- 1 teaspoon vanilla essence
- 1 teaspoon cinnamon or 2 whole cinnamon sticks
- In a large pot, mix in all the ingredients together besides the pears and bring to a boil on medium heat, until the sugar has dissolved.
- While that’s on the go, peel the pears, but leave the stalks on.
- Reduce the heat to low. Add the pears into the wine mixture, allowing them to stand upright. Poach in the sauce for about 15 min. Softly lay them on the sides rotating them every 15 minutes.
- Normally recipes say you should poach pears for about 15-20 minutes all together. However, I feel you should rotate the pears in the sauce very gently on a very low heat for at least an hour.
- The sauce has to reduce to a syrup. (You can leave the pears in or remove them. But place them back in to reheat them before serving.)
- Cut circles out of thawed puff pastry, brush with milk and egg and bake in the oven until golden and crispy at 180degC. Remove and allow to cool slightly uncovered.
- Once the pears are done, start setting your plate.
- Cut the puff pastry circles in half. Place the pear on the puff pastry bed. Add a generous dollop of mascarpone on the top. Place the “lid” on the side.
- Drizzle some of the reduced syrup over the dessert and serve with a knife and fork.
Rotate the pears whilst cooking in the wine sauce as to coat the whole pear and give it an even colour.
You can prepare this dessert a day before or early on the day you’re planning on serving it. I leave the pears in the sauce until it has completely cooled down, and then reheat before serving.
The longer you cook them on low heat, the better. An hour all together at the very least!