Red Wine Pears with Mascarpone
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 12 hrs 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 ml red wine
- 200 ml juice (lilacberry juice)
- 100 g suar
- 1 teaspoon cinnamon
- 1 teaspoon cardamom, ground
- 1 vanilla pod (s)
- 4 pear (s), firm, ripe
- 1 teaspoon cornstarch
- 250 g mascarpone
- 1 tablespoon lemon (s) - zest, finely grated
- 2 tablespoon lemon juice
- 40 g powdered suar
Print Recipe
Pin Recipe Instructions
- Bring the red wine to the boil together with the lilacberry juice, sugar, cinnamon cardamom and halved vanilla pod in a high saucepan. Peel the pears, cut in half lengthways and add to the stock. Cook for 10-12 minutes. Remove from heat and let cool down overnight.
- Pour off the sauce and reduce to 200ml. Then bind with the cornstarch dissolved in 2 tablespoons of water. Let cool slightly. Core the pears with a teaspoon and hollow out a little. Mix the mascarpone with lemon zest, lemon juice and powdered sugar until smooth and pour into a piping bag with a star nozzle. Pour the cream into the pear and serve with the red wine sauce. You can exchange the lilacberry juice for cherry juice.
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