February 12, 2011
I have fallen in love with Poached Pears. My love affair started just a few months ago with a salad that I had at a local restaurant called Maxwells. That salad had poached pears that were to die for. I first tried making poached pears in January in the slow cooker and they were divine. I learned a few lessons from that experience, such as peel the pears first. But I must say that this recipe is even better…..and it really was simple to prepare and makes a great impression.
I found this recipe in the dictionary of Martha Stewart Living recipes. This cookbook has over 1,200 recipes and is a bit overwhelming in its size. But if you are looking for a recipe, chances are it is in here. I must say that having all of the recipes in one book as opposed to them being scattered all over the magazines is a much simpler format. I use to save all of my Martha Stewart magazines just for the recipes and do you know how often I went back through them to look for a recipes…..exactly zero times. Off to the library went my collection of magazines. This cookbook covers your need to have all of the recipes without taking up much space in your home.
The Ruling: Delicious. Those of us that ate the pears loved it. My comment was, “I think I am going to lick the plate”. The sauce made a syrup with a flavor out of this world. The recipe literally took a few minutes to create. The vanilla marscarpone that the pears sat on was heavenly. When we are in the dead of winter, pears are one fruit that always seems to be in season without too high of a price. I did not have a vanilla bean so I just added a teaspoon of good vanilla extract.
Baked Pears with Vanilla Mascarpone, page 395
- 3 Anjou or Bosc pears
- 1 tablespoon unsalted butter, softened
- 2 tablespoons sugar
- 1 cup red wine
- 4 sprigs thyme (optional)
- 1/2 vanilla bean, split and scraped
- 8 ounces mascarpone cheese
- 2 tablespoons confectioners’ sugar
- Preheat the oven to 425 degrees. Slice off the bottom of each pear just enough so it will stand upright. Using a melon baller or small spoon, remove the seeds from the bottom. Peel the upper half, leaving the stem intact; pat dry with a paper towel. Rub butter over the peeled part of each pear; stand the pears in a small baking dish (about 7 x 11 inches). Sprinkle with the sugar.
- Pour the wine into the baking dish add the thyme sprigs, is using. Bake until the pears are soft when pierced with a paring knife and well browned, about 45 minutes; using a small spoon, baste the pears occasionally with the wine, adding a bit of water as needed to prevent the liquid from evaporating. Remove from the oven.
- Combine the vanilla bean, mascarpone and sugar together.
- Spoon some of the pan juices into each serving dish, and place a pear on top. Serve with a dollop of mascarpone and several biscotti on the side.
To Joyful, Simplified Living,
MS. Simplicity, also known as Melissa Schmalenberger operates her business as I Did it with MS. Simplicity. She is a Professional Organizer based out of Fargo, ND and her website can be found at www.ididit-fargo.com . Need to contact MS. Simplicity privately, you can email her at firstname.lastname@example.org.