Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Pears Poached in Port with Mascarpone

Ben Fink

Servings: four.

I usually garnish this dessert with hazelnut praline, but a sprinkling of chopped toasted hazelnuts is a simpler way to add a nutty, crunchy contrast.


  • 2 cups inexpensive ruby port, such as Taylor’s, Meier’s, or Ficklin
  • 1/2 cup sugar
  • 1/2 cup water
  • 4 small pears, such as Seckels
  • 1-inch piece cinnamon stick
  • 1 whole clove
  • 5 whole green cardamom pods
  • Strips of zest from 1/2 orange
  • Strips of zest from 1/2 lemon
  • 6 whole black peppercorns
  • 8 oz. mascarpone (about 1 cup)
  • 1 Tbs. sugar
  • 1 Tbs. Frangelico or 1 tsp. vanilla extract
  • 1/2 cup hazelnuts, toasted, skinned, and chopped

Nutritional Information

  • Calories (kcal) : 560
  • Fat Calories (kcal): 340
  • Fat (g): 38
  • Saturated Fat (g): 20
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 12
  • Cholesterol (mg): 70
  • Sodium (mg): 15
  • Carbohydrates (g): 45
  • Fiber (g): 5
  • Protein (g): 7


  • In a small, deep saucepan, bring the port to a boil over high heat; let it boil rapidly for a few minutes to burn off the alcohol. Lower the heat, add the sugar and water, and simmer, stirring until the sugar dissolves. Remove the pan from the heat.
  • Peel the pears and core them from the bottom, leaving the stem intact. As you do this, add them to the syrup. (The syrup should cover the fruit. If not, add more sugar syrup made from equal amounts of water and sugar.) Add the cinnamon, clove, cardamom, orange and lemon zest, and peppercorns. To keep the pears moist as they cook, cover them with parchment or cheesecloth.
  • Return the pan to the stove and bring to a gentle simmer. Poach the pears until tender when pierced with a skewer or knife, 15 to 30 minutes. Remove from the heat and let cool in the syrup.
  • Just before serving, beat the mascarpone, sugar, and Frangelico with an electric mixer until soft peaks form. Divide among four dessert plates. Arrange the pears on the mascarpone. Taste the poaching liquid and reduce to concentrate the wine flavor if necessary. Drizzle a little of the liquid over the pears and top with the hazelnuts.

Make Ahead Tips

You can cook the pears up to a day ahead. Cover and refrigerate them in their syrup; turn them once for even coloring.


Rate or Review

Reviews (1 review)

  • bunkylion | 11/19/2009

    I have made these pears many times for special occasions and holidays - it's fabulous and loved by everyone.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.