Simple, gourmet-looking dessert. Zesty, spiced-wine flavor & aroma. Filled with chocolate hazelnut cream stuffing. Sheesh, life is good!
Nutella + Mascarpone = the perfect duo. Put them in a wine-soaked pear and you have your self a masterpiece!
These poached pears are really amazing. I originally fell in love with sweetened, warm pears for dessert, when I lived in Italy. Normally we would have fresh fruit for dessert, which was just the thing you wanted after a hefty pasta & meat-filled meal, but sometimes my home-stay mom would bake apples and pears with a sprinkle of sugar. It was always such a tasty dessert that just warmed up my soul. It was always hard to choose between the two fruits, so I would often indulge in both.
And I wonder why I gained weight over there…
These wine-poached pears are a step up from the baked ones that I had in Italy. The flavors that the pear picked up from the poaching liquid, paired with the light Nutella creamy filling, tastes extravagant!
The How To:
Peel pears, but leave the steams on.
Now you have naked pears ready for their bath! Such indecency….
In a large dutch oven, combine wine, water, vanilla bean paste, bay leaves, cinnamon sticks, ground cinnamon, allspice, sugar and mix.
Add the naked pears. Bath time! Let these babies soak for 30-40 minutes, and be sure that they are tender. They can hang out in the poaching liquid until you are ready to fill & serve them.
After they cool to room temperature, remove from liquid and de-stem the pears by cutting off the top portion of the pear, reserving the stem/top for later. Core the pears.
Start reducing the wine liquid.
Make mascarpone filling by mixing the mascarpone with a pinch of cinnnamon, heavy cream, powdered sugar. Whisk.
Add the Nutella and mix again.
When the wine liquid is half-reduced, add the pad of butter and keep reducing on high for another 5-7 minutes. Cool and then use later to spoon, generously, over stuffed pears.
Stuff pears with the filling, by using a pastry or Ziploc bag with the corner snipped off. It might overflow, as you can tell with ours, but that’s ok!
Enjoy with tons of sauce, pooling around the pear, and an extra helping of Nutella Mascarpone Filling. It also wouldn’t hurt to throw a heaping scoop of vanilla bean ice cream on the side
Holy Mackerel, SO good!
Spiced Wine-poached Pears with Nutella Mascarpone Filling
adapted from Michael Chiarello
Serves 6-8 (depending on the number of pears)
6-8 firm Bartlett pears
1 bottle red wine (about 3 ¼ cups)
3 ¼ cups water
1 Tbsp vanilla bean paste or vanilla bean
2 cinnamon sticks
2 bay leaves
1 ½ cups sugar
½ tsp allspice
½ tsp ground cinnamon
2 (8 ounce) containers mascarpone cheese, softened
1/2 cup heavy cream
1/2 cup powdered sugar
2 Tbsp butter
2 Tbsp Nutella
Peel the pears but leave stems on. In 6 quart Dutch oven, bring wine and water to a simmer. Add vanilla bean paste (or split whole vanilla bean), cinnamon sticks, bay leaves, sugar, allspice and ground cinnamon. Add pears to the liquid and simmer with lid on for about 30-40 minutes, until tender. Turn the head off, take the lid off and let the pears cool in wine mixture to room temperature.
When they are ready to be filled, cut off the top portion with the stem and set aside. Then, core the pears with an apple corer or a small paring knife, being sure to leave the pear whole.
Bring sauce up to a rolling simmer and reduce by about half. Add the pad of butter and keep reducing sauce for another 5-7 minutes (it’s a lot of liquid!).
Meanwhile, using a stand mixer with whisk attachment, whisk together the mascarpone cheese, heavy cream, pinch of cinnamon, and powdered sugar until smooth. Add the Nutella and mix until fully incorporated. Transfer to a pastry bag, or a Ziploc bag with the corner cut off. Pipe filling into the cored pears and top them off with the reserved stems.
Once the reduced sauce has cooled, spoon generously over pears. Serve with a side of extra Nutella mascarpone filling and sauce!