Poached Pear in Red Wine Sauce with Fresh Cranberries and Mascarpone

By Larry Laffont of Paris 66 | Yield: 4 Servings
By / Photography By Michael Fornataro | December 01, 2015

Ingredients

  • 4 pears
  • 200 grams sugar, plus 4 oz, plus 1 teaspoon
  • 3 star anises
  • 1 vanilla bean, split lengthwise
  • 3 cinnamon sticks
  • ½ of a lemon
  • 1 liter red wine (preferably Pinot Noir or Burgundy)
  • 9 oz fresh cranberries
  • 4 oz water
  • 4 oz mascarpone cheese

Instructions

  1. Peel pears, leaving the stem intact. Set aside.  
  2. Combine 200 grams sugar, star anises, vanilla bean, cinnamon sticks, lemon,
  3. and red wine in a saucepan over medium-high heat. Boil for 5 minutes. 
  4. Turn the heat down to medium-low. Slowly add the pears into the mixture.
  5. Simmer for 90 minutes or until pears are fork-tender. 
  6. Stir cranberries, water, and 4 oz sugar in a medium saucepan over low heat.
  7. Cook slowly until thick. Set aside.
  8. Mix mascarpone cheese and 1 teaspoon sugar. Set aside.  
  9. Serve the sweetened mascarpone, flanked by sliced poached pears, with the cranberry compote on the side. Or make a festive scene like Chef Laffont!

Paris 66, 6018 Centre Ave., East Side. 412.404.8166. paris66bistro.com.

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Ingredients

  • 4 pears
  • 200 grams sugar, plus 4 oz, plus 1 teaspoon
  • 3 star anises
  • 1 vanilla bean, split lengthwise
  • 3 cinnamon sticks
  • ½ of a lemon
  • 1 liter red wine (preferably Pinot Noir or Burgundy)
  • 9 oz fresh cranberries
  • 4 oz water
  • 4 oz mascarpone cheese
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