Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 1 : 20 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
Preparation
Peel the pears and slice in half lengthways. Core each half neatly with a teaspoon or small melon baller, and remove the hard bit at the bottom.
Peel and slice a 1/2 inch or so of the ginger root.
Place the wine, all but 1/4 cup of the sugar, star anise and ginger root in a deep covered pan, and add the pears. The wine should just cover the pears. Cover and poach gently for 40-60 mins until very tender almost translucent. Carefully remove pears and cool. If the liquid is thin, turn up the heat a little and reduce it quickly to a syrupy consistency. Strain the syrup to remove the lumps of ginger, and pour it over the pears.
Make a syrup over low heat with 1/4 cup of sugar and 1/4 cup of water, and add a couple of slices of ginger. Scrape the contents of the vanilla bean into the mascarpone, and add the shell of the vanilla bean to the syrup. Simmer the syrup for a few minutes, then leave to cool. Remove the ginger and the bean, and then beat 2 tbsp (or to taste) of the syrup into the mascarpone to sweeten and scent it.
The pairs can be served warm, room temperature or chilled, and may be kept in a sealed contained in their syrup in the refrigerator overnight.
To serve: Place a pear half (or two if small) in the center or a plate or bowl, spoon a little of the sauce over, place a dollop of the Mascarpone mixture on the side
