Honey-Rosemary Poached Pears with Mascarpone

Prep time 40 minutes Servings 4

Honey-rosemary poached pears with mascarpone look far more impressive than the effort they take: one pot, a little honey, a sprig of rosemary. Biancolilla N°07 carries that same rosemary note, so a thread of it over whipped mascarpone finishes the dish rather than just decorating it.

Ingredients

4 Bosc pears, peeled, stems intact
4 cups water
1/3 cup honey
1 sprig fresh rosemary
1 cup mascarpone
2 tablespoons powdered sugar
Biancolilla N°07, for finishing

Instructions

Combine the water, honey, and rosemary sprig in a pot large enough to hold all four pears standing upright, and bring to a gentle simmer.
Add the pears and cook 20 to 25 minutes, turning them occasionally with a spoon so they poach evenly, until a knife slides easily into the flesh.
Carefully lift the pears out with a slotted spoon and set aside, then continue simmering the poaching liquid another 10 minutes to reduce it into a light syrup.
While the liquid reduces, whip the mascarpone with the powdered sugar in a bowl until smooth and slightly fluffy.
Spoon a generous dollop of the whipped mascarpone onto each plate and stand a pear upright on top.
Drizzle each plate with the reduced poaching syrup and finish with Biancolilla N°07.
Serve warm or at room temperature.

Nutrition

Serving size 1 pear with mascarpone

Calories 477

Total fat 29g

Saturated fat 17g

Cholesterol 73mg

Sodium 37mg

Carbohydrates 56g

Dietary fiber 6g

Sugars 47g

Protein 4g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.