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Gingered Pears with Port Glaze and Mascarpone

Serves 6
Time 45 min
Choosing the right pears is important for the success of this dessert. Look for ones without many blemishes that are ripe and fragrant but still firm to the touch.
Ingredients
  • 1 (4-inch) piece fresh ginger, cut into thin matchsticks
  • 3/4 cup Tawny Port
  • 1/4 cup lemon juice
  • 1 1/2 cup sugar
  • 6 firm but ripe Anjou, Bartlett, or Comice pears, preferably with their stems, peeled
  • 3/4 cup mascarpone cheese
  • 2 teaspoons orange zest
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Method

Put ginger in a small pot, cover with water and simmer for 10 minutes; drain and discard water.

Put 8 cups water, ginger, port, lemon juice, and sugar into a large pot and bring to a boil, stirring to dissolve sugar.

If necessary, cut a thin slice from the bottom of each pear to allow them to stand upright when served, then arrange pears on their sides in the pot.

Add more water as necessary to cover pears and simmer, turning occasionally, until tender, 20 to 40 minutes.

Using a slotted spoon, gently transfer pears to a bowl.

Boil poaching liquid until reduced and slightly syrupy.

Whisk together mascarpone and orange zest in a bowl.

To serve, pour thickened poaching liquid over pears and spoon dollops of mascarpone over the top of each. Serve warm or chilled.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (4-inch) piece fresh ginger, cut into thin matchsticks
  • 3/4 cup Tawny Port
  • 1/4 cup lemon juice
  • 1 1/2 cup sugar
  • 6 firm but ripe Anjou, Bartlett, or Comice pears, preferably with their stems, peeled
  • 3/4 cup mascarpone cheese
  • 2 teaspoons orange zest
Shop with Prime

Exclusively for Prime members in select ZIP codes.