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Red Wine Poached Pears with Vanilla Bean Mascarpone Cream

This recipe for Red Wine Poached Pears with Vanilla Bean Mascarpone Cream is visually stunning and delicious with our Amplexus Sparkling Cremant Brut. 
Toad Hollow Red Wine Poached Pears

Pairs with this wine...


3 cups dry red wine (such as our Cabernet Sauvignon or Merlot)
½ cup sugar
2 long strips orange peel
1 large orange - juiced (about ½ cup)
1 vanilla bean
1 cinnamon stick
2 whole cloves
3 cardamon pods
4 firm, ripe Bosc pears
½ cup heavy whipping cream
3 tablespoons mascarpone cheese
2 tablespoons powdered sugar


1. Combine wine, orange juice, sugar, orange peel, split vanilla bean, cinnamon stick, cloves and cardamom in a small saucepan. Bring to a boil, reduce heat and simmer 5 minutes.

2. While poaching liquid is simmering, peel pears, leaving the stem intact.

3. Carefully place the pears in the poaching liquid. Reduce heat to low and simmer for 20-30 minutes, turning every 5 minutes to ensure even color. Pears should be cooked through but still firm.

4. Cool to room temperature and refrigerate in the liquid at least 4 hours and up to 24 hours, turning occasionally to maintain even color.

5. Remove pears and bring red wine mixture to a boil, lower heat to medium and reduce liquid till very syrupy, about 1/4 cup. Strain poaching liquid and let cool to room temperature. Take vanilla bean and scrape out seeds to use in cream.

6. Combine cream, mascarpone, sugar and vanilla bean seeds in a bowl. Beat until thick and the consistency of whipped cream. Serve a dollop with the pears, drizzle with red wine sauce and garnish with thin sliver of vanilla bean (optional).