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.
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.
Printable Recipe
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Marsala Poached Pears with Mascarpone
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 ounces mascarpone cheese room temperature
Instructions
- 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 & 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.
Notes
Nutrition
Disclaimer: This post is sponsored by Harry and David. All opinions, including complete adoration of their pears, are my own.
Miss @ Miss in the Kitchen
Totally gorgeous and so fancy! I love it!
carrian
I think we seriously need to get the word out about mascarpone. It's divine. I sure love you friend. Side note, but I thought you should know that I truly appreciate you.
Rachel Cooks
What a classy, beautiful dish!