Poached Pears with Spiced Mascarpone Crème: The Elegant Dessert That’s Surprisingly Easy
By Jason Griffith, Professional Food Writer for ChefManiac.com
If you’re looking for a dessert that delivers on both elegance and flavor without requiring a degree in pastry, then you’ve found your new favorite recipe. These Poached Pears with Spiced Mascarpone Crème are the quintessential fall and winter treat. They look like they took hours to prepare, but the truth is, the process is incredibly simple. You’re essentially simmering pears in a fragrant bath of spices and wine, then topping them with a fluffy, rich, and ridiculously easy-to-make cream.
This recipe is about pure, quiet sophistication. The pears become silky and tender, infused with the cozy aromas of cinnamon, star anise, and clove. The velvety mascarpone crème, brightened with a hint of citrus and warm spices, is the perfect counterpoint. It’s a stunning, light, and memorable finale for any meal, from a simple weeknight dinner to your holiday table.
Why I Love This Recipe
I’m a big believer that the best desserts are those that focus on natural, high-quality ingredients and straightforward techniques. This recipe fits that philosophy perfectly.
- It’s Visually Stunning: Serving a whole pear, still upright with its stem, is simply gorgeous. The light poaching liquid gives them a subtle, beautiful color that screams gourmet.
- The Aroma is Unbeatable: As the pears simmer, your kitchen fills with the most incredible, warm, and inviting scent of mulled spices and vanilla. It’s the smell of pure comfort.
- Make-Ahead Magic: This is a huge win for entertaining. The pears can be poached up to three days in advance and stored in their liquid in the fridge. The mascarpone crème also holds up beautifully. Less stress, more time with guests.
- Perfectly Balanced: Unlike heavy cakes or pies, this dessert is naturally light. The subtle sweetness of the pear and the rich mascarpone prevent it from being cloying.
Ingredients
This recipe serves 4 people.
For the Poached Pears:
| Ingredient | Quantity | Notes |
| Pears (Bosc or Anjou) | 4 ripe but firm | Choose pears that stand up nicely and aren’t bruised. |
| Water | 3 cups | The poaching base. |
| White Wine (or Apple Juice) | 1 cup | A dry white wine works best, like Pinot Grigio or Sauvignon Blanc. Use apple juice for non-alcoholic. |
| Granulated Sugar | 21 cup | For sweetness and to create a syrup. |
| Cinnamon Stick | 1 large | Essential for that classic warm flavor. |
| Star Anise | 2 whole | Adds a beautiful, subtle licorice note. |
| Whole Cloves | 3 whole | Use whole cloves, not ground. |
| Orange | Peel of 1 | Use a vegetable peeler to get wide strips of zest, avoiding the bitter white pith. |
| Vanilla Extract | 1 tsp | Use a good quality pure vanilla extract. |
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For the Spiced Mascarpone Crème:
| Ingredient | Quantity | Notes |
| Mascarpone Cheese | 8 oz (225 g) | Needs to be cold. |
| Heavy Cream | 21 cup | Needs to be cold. |
| Powdered Sugar | 2 tbsp | Sift if necessary to avoid lumps. |
| Cinnamon | 21 tsp | Ground cinnamon. |
| Nutmeg | 41 tsp | Freshly grated is always best for a more intense flavor. |
| Vanilla Extract | 21 tsp |
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Swaps and Notes
- Pears: While Bosc and Anjou hold their shape best, you could use Conference or Bartlett, but reduce the poaching time to prevent them from falling apart.
- Wine/Liquid: If you want an even richer, non-alcoholic flavor, use a good quality pear nectar instead of the water/apple juice combination. For an adult-only version, you can substitute the water and wine for red wine (like a Cabernet or Merlot) for beautiful poires belle Hélène color.
- Spices: If you don’t have star anise or cloves, you can easily use 41 teaspoon of ground allspice or a slice of fresh ginger instead. Feel free to swap the orange peel for lemon peel if you prefer a sharper citrus note.
- Mascarpone: If you can’t find mascarpone, you can substitute it with a mixture of 21 cup cream cheese (softened) mixed with 41 cup of whipped heavy cream.
Instructions
Follow these simple steps for an elegant finish to your meal.
Step 1: Prepare the Pears
Peel the pears using a vegetable peeler, starting from the bottom and working up to the stem. Make sure to leave the stems intact—they look beautiful and give you something to grab onto! Using a small melon baller or knife, carefully core the bottom of the pear to remove the seeds. This makes for easier eating later.
Step 2: Create the Poaching Liquid
In a medium saucepan (one that is tall enough for the pears to stand up in), combine the water, wine (or juice), sugar, cinnamon stick, star anise, cloves, orange peel, and vanilla extract. Bring the mixture to a gentle simmer over medium heat, stirring just until the sugar dissolves.
Step 3: Poach the Pears
Gently place the peeled and cored pears into the simmering liquid, ensuring they are mostly submerged. If they aren’t fully covered, you can use a small piece of parchment paper cut to fit the size of the pan and lay it directly over the liquid and pears to keep them submerged (this is called a cartouche). Reduce the heat to low and poach for 15 to 20 minutes. The time will vary based on the size and firmness of your pears. They are done when a sharp knife easily slides into the center, but the pear still holds its shape.
Step 4: Cool and Chill
Carefully remove the pears from the poaching liquid and place them on a plate to cool. Leave the poaching liquid on the stove. Once the pears are cool enough, cover them and chill them in the refrigerator until ready to serve.
Step 5: Make the Crème
In a medium bowl, combine the cold mascarpone cheese, cold heavy cream, powdered sugar, cinnamon, nutmeg, and vanilla extract. Using an electric hand mixer or a whisk, whip the mixture until it is smooth, creamy, and holds soft peaks—be careful not to over-whip.
Step 6: Serve and Finish
Optional but recommended: Reduce the poaching liquid over high heat for about 5 to 10 minutes until it has thickened into a syrup. Place one chilled or slightly warm pear in a small dessert bowl. Spoon a generous dollop of the Spiced Mascarpone Crème next to the pear. Drizzle with the thickened poaching syrup and garnish with a sprinkle of toasted, crushed pistachios or almonds for crunch.
Tips for Success
- Pears Must Be Firm: Make sure the pears you choose are ripe but still quite firm. Overripe pears will turn mushy in the hot liquid.
- Simmer, Don’t Boil: The poaching liquid should only ever be at a gentle simmer with just a few bubbles breaking the surface. A rolling boil will cook the pears too quickly and can make them fall apart.
- Reduce the Syrup: Do not skip the step of reducing the poaching liquid! It concentrates all those gorgeous spices and flavors into a rich, glossy syrup that elevates the entire dessert.
- Don’t Toss the Crème: Mascarpone crème can separate if you whip it too long. Stop as soon as it’s fluffy and smooth.
Serving Suggestions and Pairings
This dessert shines with simple accompaniments.
- Coffee Pairing: Serve this with a rich, dark-roast espresso or a spiced chai latte.
- Wine Pairing: A sweet dessert wine like a Sauternes or a late-harvest Riesling complements the spices beautifully. If you prefer something bubbly, a dry Prosecco or Google search for prosecco pairings works as well.
- Optional Toppings: A sprinkle of chopped pecans or toasted walnuts adds a lovely texture. You could also serve it alongside a thin slice of Google search for gingerbread pairings for a true holiday feel.
- A Light Dinner: Because the dessert is relatively light, it pairs perfectly after an equally elegant but not-too-heavy meal, like a bowl of classic Classic Spaghetti Recipe with Homemade Sauce or some savory Easy Cheesy Chicken Sliders with Marinara Garlic Butter.
Nutritional Information (Per Serving)
Disclaimer: This is an estimated nutritional breakdown.
| Component | Estimate |
| Calories | 380 – 450 kcal |
| Total Fat | 25g – 30g |
| Saturated Fat | 15g – 18g |
| Carbohydrates | 35g – 45g |
| Protein | 5g – 7g |
| Fiber | 5g – 7g |
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Storage and Leftover Tips
Pears: The poached pears are best stored in their poaching liquid in an airtight container in the refrigerator for up to 3 days. The flavors will actually deepen overnight!
Mascarpone Crème: The mascarpone crème can be stored, covered, in the refrigerator for up to 2 days. If it has lost some of its fluffiness, give it a quick whisk before serving.
More Recipes You Will Love
If you enjoyed this recipe, you’re sure to love some of the other dessert and entertaining staples we have here at ChefManiac.com:
- For another elegant, make-ahead dessert idea, try our These Pecan Pie Bars are My Favorite Make-Ahead Holiday Dessert.
- If you’re in the mood for something nostalgic and utterly decadent, bake a batch of our These Copycat Neiman Marcus Chocolate Chip Cookies are My Secret Weapon Dessert.
- For a refreshing non-alcoholic drink to serve alongside your meal, you can’t beat This Blueberry Lemonade is My Favorite Refreshing Drink for Sunny Days.
Final Thoughts
This Poached Pear with Spiced Mascarpone Crème is my absolute go-to for a dinner party showstopper. It proves that you don’t need complicated techniques to achieve deeply satisfying and impressive results. The blend of warm spices and cool, creamy mascarpone is truly addictive.
If you give this recipe a try, please let me know how it goes! Tag me on social media or leave a comment below with your favorite garnish. Happy cooking!
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