Ingredients

The following ingredients have 4 Servings
  • 6 medium pears, (a firm variety like Bosc or Anjou)
  • 2 teaspoons lemon juice
  • 1/2 cup orange juice (or 1/2 cup freshly squeezed orange juice)
  • 1/4 cup (or more) orange liqueur ((Triple Sec, Gran Marnier or Cointreau) (optional))
  • 1/4 cup brown sugar or coconut palm sugar, (or Golden Monkfruit sweetener)
  • 3 cinnamon sticks, (broken if large)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon whole cloves
  • 1/4 teaspoon nutmeg
  • 1 teaspoon whole allspice
  • 4 buds star anise
  • 1/2 cup mascarpone cheese
  • 1 tablespoon pure maple syrup
  • 1 tablespoon orange zest (finely grated)

Instruction

  • Peel the pears and slice in half from the stem end to the base. Remove the stem and core using a small paring knife or even a melon baller. Slice the pears so they fan out, leaving 3/4 inch intact at the stem end. Arrange in a single layer in a baking dish. Sprinkle with lemon juice to prevent browning.
  • Combine the spices, both whole and ground, and sprinkle over the pears.
  • In a measuring cup or small bowl, combine the orange juice, Triple Sec and brown sugar (or coconut sugar or Golden Monkfruit sweetener.)
  • Pour this mixture over the pears. Cover with foil (or an oven-proof lid) and bake for 30 minutes, basting the pears with the liquid at 10-minute intervals. Check at 20 minutes and remove from the oven when they are barely fork-tender.
  • While the pears are poaching in the cinnamon orange sauce, prepare the mascarpone cheese topping. In a small bowl, combine mascarpone, maple syrup and orange zest. Set aside in the refrigerator.
  • Remove the baking dish from the oven. Gently remove the pear halves with a slotted spoon to another serving dish or to individual dessert glasses
  • Strain the liquid to remove the whole spices. Pour the strained liquid into a small saucepan and simmer over medium-low heat until reduced by one-third.
  • Pour this warm cinnamon-spiced orange sauce over the pears, dividing equally among the dessert glasses. Top with a dollop of maple mascarpone and serve!