Marsala Poached Pears with Mascarpone Cheese Recipe

In this fruit dessert, sweet pears from Harry and David get dressed up with marsala wine, infused with vanilla and orange zest, and topped with a dollop of mascarpone cheese.

There’s something special about a package arriving on the doorstep. When the sound of the doorbell rings through the house, my boys sprint to the front door, closely followed by our dog and two cats. The boys are desperately hoping the package is for them, while the dog and cats are just hoping for pats from a random UPS driver.

The boys watch for a toy to spring out of the package, but are typically disappointed by a “Mum and Dad book”, or something else seemingly mundane. However, one type of package we all get excited about is one adorned with the Harry and David logo. A box of Harry and David Royal Riviera® Pears elicits multiple “ooo”s and “aah”s from everyone.

During my visit to the Harry and David orchards and candy-making facilities in October, I became smitten with the sweet, smooth-skinned pears produced on acres and acres of flourishing trees. And now I am the happy recipient of the 6-Month Signature Fruit-of-the-Month club. You can’t see it right now, but I am dancing with joy. I promise not to subject you to that on my next video.

This brilliant sweet and savory recipe was created by Chef Jenn Louis, of Lincoln Restaurant in Portland, Oregon, for Harry and David’s Seasonal Chef Program.

Now, I’ve made poached pear recipes before, and have typically enjoyed them. But I can honestly say that this one takes the top prize. Orange zest, a vanilla bean and cloves add a depth of flavor to the marsala poaching liquid that is unparalleled. Another bonus? The pears can be made in advance, then plated immediately before serving, drizzled with the poaching liquid and balanced with creamy, mellow mascarpone cheese.

It’s just the thing for the holidays.

The recipe:

In a medium saucepan, combine sugar, marsala, water and orange zest. Cut vanilla bean in
half, lengthwise, and scrape inside of pod into saucepan. Add vanilla pod and cloves. Bring to a
gentle simmer.

Add Harry and David Royal Riviera® Pears to simmering liquid and cover with parchment.
Poach gently until pears are tender. This time will vary depending on ripeness of pears.

Cool pears in the refrigerator or at room temperature. Store in refrigerator until ready to
use.

To serve, place 4 pieces (quarters) of pear on each of four plates with poaching liquid drizzled over fruit. Dollop 2 ounces of mascarpone next to each pear and serve with a glass of vin santo.

Other recipes using Harry and David apples and pears:

Reluctant Entertainer’s Pear, Smoke Blue Cheese Watercress Salad with Hazelnuts
A Spicy Perspective’s Apple & Bacon Pie
Two Peas and Their Pod’s Roasted Apple, Pear & Parsnip Soup

Marsala Poached Pears with Mascarpone

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Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 756kcal Calories from fat 178
% Daily Value
Total Fat 20g	31%
Saturated Fat 11g	55%
Transfat 0g
Cholesterol 62mg	21%
Sodium 216mg	9%
Carbohydrate 137g	46%
Dietary Fiber 7g	28%
Sugars 123g
Protein 4g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Cookin' Canuck www.cookincanuck.com

Serves Serves 4     adjust servings

Ingredients

• 2 cups. sugar
• 1 cup marsala wine
• 1 cup water
• 1 orange, zested in 1” strips, white pith removed
• 1 vanilla bean
• 10 cloves
• 4 Harry & David Royal Riviera® Pears, peeled, stemmed, cored and quartered
• 8 oz. mascarpone cheese, room temperature

Instructions

1. In a medium saucepan, combine sugar, marsala, water and orange zest. Cut vanilla bean in
2. half, lengthwise, and scrape inside of pod into saucepan. Add vanilla pod and cloves. Bring to a
3. gentle simmer.
4. Add Harry & David Royal Riviera® Pears to simmering liquid and cover with parchment.
5. Poach gently until pears are tender. This time will vary depending on ripeness of pears.
6. Cool pears in the refrigerator or at room temperature. Store in refrigerator until ready to
7. use.
8. To serve, place 4 pieces (quarters) of pear on each of four plates with poaching liquid drizzled over fruit. Dollop 2 ounces of mascarpone next to each pear and serve with a glass of vin santo.

by From the kitchen of cookincanuck.com

Recipe Notes

Recipe by Jenn Louis for Harry & David.

Disclaimer: This post is sponsored by Harry and David. All opinions, including complete adoration of their pears, are my own.