In this fruit dessert, sweet poached pears get dressed up w/ marsala wine, infused w/ vanilla and orange zest, and topped with a dollop of mascarpone cheese.
4Harry & David Royal Riviera® Pearspeeled, stemmed, cored and quartered
8ouncesmascarpone cheeseroom 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.