Balsamic & Red Wine Poached Pears

This easy and elegant dessert is a great option for seasonal entertaining. The pears are poached in a heady broth of red wine, Pear Balsamic Vinegar, sugar, and baking spices. A simple swirl of mascarpone (or clotted cream) balances the wine and balsamic-soaked richness while also highlighting the earthy sweetness. Great for Easter brunch or dinner!

Serves 6 

Ingredients: 

2 cups red wine 

¼ cup Gil’s Pear Balsamic 

¾ cup granulated sugar

Orange peel 

2 cinnamon sticks 

3 cloves 

3 cardamom pods 

6 small pears, peeled

1 ½ cups mascarpone or clotted cream 

Fresh mint, for garnish 

Instructions 

Place wine, balsamic, sugar, orange peel, cinnamon sticks, cloves, and cardamom in a medium saucepan, and whisk to combine. Bring the mixture to a low simmer over medium heat, whisking occasionally. 

Once simmering, submerge the pears in the liquid, and cook for 20 minutes, turning frequently. 

Remove the saucepan from the heat and set aside to cool at room temperature (continue to turn the pears for even coating). 

Divide pears and mascarpone between dessert plates and garnish with fresh mint before serving.