Ginger Poached Pears with Ginger Cream

Ginger Poached Pears with Ginger Cream

8 reviews, 4.9 star(s). 67% would make again

Ready in 1 hour 20 minutes

Easy to make, fun twist on a classic. Pears are poached in spiced white wine, and served with a scented and sweetened mascarpone cream.


3 small Pears; ripe but firm
1 bottle White wine
1 cups Sugar
1 1" piece Ginger Root
1/2 Star Anise
1 cup Mascarpone
1 Vanilla bean

Original recipe makes 6



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

Verified by stevemur
Alert editor   

Don't put the cheese on until the last minute.

Plate it with the pear, some syrup, and a dollup of the mascarpone cheese.

Calories Per Serving: 442 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I made this for dessert for a guest tonight. It didn't take a lot of hands-on time, and we both loved it!
oakandsage 2y ago

bambie9 3y ago

Excellent! but I did adjust the recipe, I added all the sugar and let that boil down to a syrup with the pairs still in the pot. And served with whipped cream and vanilla ice cream.
Nina13 3y ago

I made this for Thanksgiving and it was a huge hit. Doing it again for Christmas. A little time consuming but worth it!
kslorance 3y ago

Thumbs up!
alinectc 4y ago

[I made edits to this recipe.]
stevemur 8y ago

[I made edits to this recipe.]
stevemur 8y ago

I love this recipe. Paul made this at our recent Thanksgiving dinner, and it drew raves. (He also made it for a dinner party that included one of the northwest's finer-restaurant owners, who promptly added it to her restaurant's seasonal menu.) The pears are incredibly flavorful and sweet, and the syrup is so delicious it'll have your guests licking their plate as discretely as they can.
stevemur 8y ago

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