Balsamic Poached Pears
750 ml bottle of light red wine, such as Pinot Noir
1 c. The Tasteful Olive Cinnamon Pear dark balsamic vinegar
1 c. granulated sugar
Cinnamon stick
2 star anise
4 medium firm pears, such as Bosc or D'Anjou, peeled, halved, and cored
8 oz. mascarpone cheese, at room temperature
3 T. honey
1 t. ground cinnamon
In a medium heavy saucepan mix red wine, balsamic, sugar, cinnamon stick and anise. Bring to a simmer and reduce by 1/3, about 15 minutes. Place prepared pears in simmering liquid and poach for about 25 minutes or until pears are a vivid red and tender when pierced with sharp knife point. Remove pan from heat and cool. Chill pears halves in the poaching liquid.
In a medium mixing bowl, whip mascarpone, honey and ground cinnamon together until light and airy. Serve chilled pear halves with a dollop of topping.
Author: Tim Hall
