Pear Poached in Zinfandel with Ganache and Raspberry Mascarpone

Pear Poached in Zinfandel with Ganache and Raspberry Mascarpone

prep time

minutes
cook time

minute
servings
6

Ingredients


















Cooking Instructions

For pears:


1

In a large pan over medium heat, combine water, wine, sugar and orange zest. Bring to a boil. Reduce heat. Set pears in pan standing up. Poach pears until just tender. Cool in syrup. Core pears. Set aside.


For ganache:


1

In medium pan over medium heat, bring cream to a boil. Remove pan from heat immediately. Add chocolate. Soften several minutes. Stir until smooth. Stir in butter. When cooled, pipe ganache into pears. Set aside.


For sauce and raspberry mascarpone:


1

Puree raspberries in blender. Add sugar, lemon juice and water. Stir half the puree carefully into mascarpone.


2

To serve: Spoon generous amounts of raspberry mascarpone onto chilled dessert plates. Arrange pears on top of each portion of raspberry mascarpone. Garnish with remaining raspberry sauce and mint.


Ingredients


















Cooking Instructions

For pears:


1

In a large pan over medium heat, combine water, wine, sugar and orange zest. Bring to a boil. Reduce heat. Set pears in pan standing up. Poach pears until just tender. Cool in syrup. Core pears. Set aside.


For ganache:


1

In medium pan over medium heat, bring cream to a boil. Remove pan from heat immediately. Add chocolate. Soften several minutes. Stir until smooth. Stir in butter. When cooled, pipe ganache into pears. Set aside.


For sauce and raspberry mascarpone:


1

Puree raspberries in blender. Add sugar, lemon juice and water. Stir half the puree carefully into mascarpone.


2

To serve: Spoon generous amounts of raspberry mascarpone onto chilled dessert plates. Arrange pears on top of each portion of raspberry mascarpone. Garnish with remaining raspberry sauce and mint.


This recipe currently has no reviews. Be the first!

More Recipes Like This


previous
next