Ingredients
The following ingredients have 4 Servings
- 2 cups. sugar
- 1 cup marsala wine
- 1 cup water
- 1 orange (zested in 1” strips, white pith removed)
- 1 vanilla bean
- 10 cloves
- 4 Harry & David Royal Riviera® Pears (peeled, stemmed, cored and quartered)
- 8 ounces mascarpone cheese (room temperature)
Instruction
- In a medium saucepan, combine sugar, marsala, water and orange zest. Cut vanilla bean in half, lengthwise, and scrape inside of pod into saucepan. Add vanilla pod and cloves. Bring to a gentle simmer. Add Harry & David Royal Riviera® Pears to simmering liquid and cover with parchment.
- Poach gently until pears are tender. This time will vary depending on ripeness of pears.
- Cool pears in the refrigerator or at room temperature. Store in refrigerator until ready to use.
- To serve, place 4 pieces (quarters) of pear on each of four plates with poaching liquid drizzled over fruit. Dollop 2 ounces of mascarpone next to each pear and serve with a glass of vin santo.
