Poached Pears with Hazelnut Mascaropone Sauce
As the oak leaves turn orange and red and October evenings call for light jackets, our dinners with friends move from the tiki torch setting of the gazebo to our candle-lit dining room. The air is cool enough now to serve liqueurs with the after-dinner coffee, so I am thinking, why not incorporate those flavors into a light but elegant autumn fruit dessert? Here’s what’s cooking tomorrow. ~ Glyn
Poached Pears with Hazelnut Mascarpone Sauce
4 Bosc pears, peeled but with stem attached
1 c sweet Marsala wine
1 c Moscato wine
1 2” piece cinnamon stick
Lay the peeled pears on their side in a medium saucepan. Add the wine and spices. Bring to a boil. Reduce the heat and poach for 30 minutes turning the fruit occasionally to cook and color evenly.
Discard the spices then refrigerate the pears in the poaching liquid. Note: Bring the pears to cool room temperature before serving.
For the Sauce:
1 c mascarpone cheese softened
1 oz hazelnut liqueur
½ c chopped, toasted hazelnuts
2 tbs grated espresso flavored semi-sweet chocolate
Combine the cheese and the liqueur to form a thick sauce.
To Serve:
Spoon 1-2 tbs of the poaching liquid into each of 4 shallow soup plates or dessert dishes
Stand the pears upright in the poaching liquid.
Pour the hazelnut sauce over the top of the pears
Sprinkle with the toasted hazelnuts and grated chocolate.
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