{"id":1264,"date":"2023-11-29T23:27:32","date_gmt":"2023-11-29T23:27:32","guid":{"rendered":"https:\/\/cookpalette.com\/?page_id=1264"},"modified":"2023-11-29T23:27:32","modified_gmt":"2023-11-29T23:27:32","slug":"poached-pears-with-port-sauce-mascarpone-cheese","status":"publish","type":"page","link":"https:\/\/colorpalette.com\/cookpalette\/free-healthy-recipes\/fruit-fruit-desserts\/poached-pears-with-port-sauce-mascarpone-cheese\/","title":{"rendered":"Poached Pears with Port Sauce & Mascarpone Cheese*"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” column_margin=”default” column_direction=”default” column_direction_tablet=”default” column_direction_phone=”default” scene_position=”center” text_color=”dark” text_align=”left” row_border_radius=”none” row_border_radius_applies=”bg” overflow=”visible” overlay_strength=”0.3″ gradient_direction=”left_to_right” shape_divider_position=”bottom” bg_image_animation=”none”][vc_column column_padding=”no-extra-padding” column_padding_tablet=”inherit” column_padding_phone=”inherit” column_padding_position=”all” column_element_direction_desktop=”default” column_element_spacing=”default” desktop_text_alignment=”default” tablet_text_alignment=”default” phone_text_alignment=”default” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_backdrop_filter=”none” column_shadow=”none” column_border_radius=”none” column_link_target=”_self” column_position=”default” gradient_direction=”left_to_right” overlay_strength=”0.3″ width=”3\/4″ tablet_width_inherit=”default” animation_type=”default” bg_image_animation=”none” border_type=”simple” column_border_width=”none” column_border_style=”solid”][vc_column_text]\n

Poached Pears with Port Sauce & Mascarpone Cheese*<\/h2>\n
Serves 4<\/em><\/div>\n

4 ripe pears, peeled and cored, preferably with stems still attached
\n1 bottle port
\n1 cinnamon stick
\n1 C granulated sugar
\n2 T mascarpone cheese
\n4 T toasted, chopped hazelnuts
\nMint leaves<\/p>\n

Place pears in a deep saucepan. Pour wine over pears; add cinnamon stick and granulated sugar. If pears are not fully covered by liquid, add enough water to do so. Bring liquid to a boil, then simmer until pears are soft (insert a skewer to test doneness). When pears are done, remove from poaching liquid and cool. Reduce poaching liquid until syrupy, then strain.<\/p>\n

Stuff each cooled pear with about 1\/2 T mascarpone. Set each pear upright on a plate and drizzle port syrup over the pear. Sprinkle with hazelnuts and mint garnish.<\/p>\n

Suggestion:<\/strong><\/p>\n

    \n
  • Use a good tawny or ruby port.<\/li>\n<\/ul>\n
    <\/div>\n
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