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Poached Pears with Port Sauce & Mascarpone Cheese*

Serves 4

4 ripe pears, peeled and cored, preferably with stems still attached
1 bottle port
1 cinnamon stick
1 C granulated sugar
2 T mascarpone cheese
4 T toasted, chopped hazelnuts
Mint leaves

Place pears in a deep saucepan. Pour wine over pears; add cinnamon stick and granulated sugar. If pears are not fully covered by liquid, add enough water to do so. Bring liquid to a boil, then simmer until pears are soft (insert a skewer to test doneness). When pears are done, remove from poaching liquid and cool. Reduce poaching liquid until syrupy, then strain.

Stuff each cooled pear with about 1/2 T mascarpone. Set each pear upright on a plate and drizzle port syrup over the pear. Sprinkle with hazelnuts and mint garnish.


  • Use a good tawny or ruby port.
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