This dessert features poached pears with a luxurious blend of flavors. Tender pears are bathed in a rich, red wine and vanilla balsamic sauce. The poaching process intensifies the pears' natural sugars, creating a vibrant red hue and a succulent, flavorful bite. Complementing the pears is a creamy mascarpone mixture, which adds a velvety texture and a delightful contrast. Together, the warm, spiced fruit and the smooth, honeyed cream create a sophisticated and indulgent dessert!

I N G R E D I E N T S  for the Pears:

• 4 medium, firm pears such as Bosc or D'Anjou peeled, cored and halved
• A bottle of fruity red wine such as Malbec or Pinot Noir
• 1 cup Rocky Mountain Olive Oil Vanilla Dark Balsamic Vinegar
• 2 star anise
• 1 cinnamon stick
• 1 cup granulated sugar

I N G R E D I E N T S  for the Mascarpone:

• 1 8oz. container mascarpone
• 2 tablespoons heavy cream 
• 3 tablespoons honey
• 1 teaspoon ground cinnamon

I N S T R U C T I O N S :

1. In a medium, heavy saucepan mix the red wine, Vanilla Balsamic, sugar, cinnamon stick, and star anise. Bring to a simmer and reduce by 1/3 (about 15 minutes).
2. Place the pear halves into the hot poaching liquid and simmer for 25 minutes or until the pear halves are vivid red and tender when pierced with a knife tip.
3. Chill the pears in the poaching liquid. Meanwhile, make the honey cinnamon mascarpone. Using a stand mixer or in a medium mixing bowl, whip the mascarpone, honey, and cinnamon together until light and airy.
4. Serve the chilled pears with a dollop of the mascarpone.