Cinnamon Poached Pears with Maple Mascarpone Filling
Tender pears simmered in a fragrant maple-honey poaching liquid with warming cinnamon and cloves, then filled with creamy maple mascarpone cheese. This elegant dessert is perfect for fall entertaining or romantic dinners, offering a sophisticated balance of sweet, spiced flavors with a silky texture. The pears can be made ahead and chilled overnight for deeper flavor absorption.
Ingredients
- 3 firm Bartlett USA Pears, peeled, halved and cored
- 2 cups water
- ½ cup maple syrup
- 3 tablespoons honey
- 1 teaspoon vanilla
- 3 cinnamon sticks
- 1 teaspoon whole cloves
- 8 ounces mascarpone cheese, room temperaturecream cheese1:1vegetarian
softer texture, tangier flavor
- 1 tablespoon powdered sugar
- 2 tablespoons maple syrup
- ¼ teaspoon ground cinnamon
- caramel sauce, for drizzlingchocolate sauce1:1vegetarian
different flavor profile
Instructions
- 1
Combine water, maple syrup, honey, vanilla, cinnamon sticks and cloves in a large saucepan
- 2
Add pears and bring to simmer
- 3
Simmer over medium-low heat for about 30 minutes, turning pears once halfway through cooking, until just tender when pierced with a fork
- 4
Transfer pears to a baking dish with a slotted spoon
- 5
Pour poaching liquid over pears
- 6
Cover and refrigerate at least 2 hours or overnight
- 7
Mix mascarpone cheese with powdered sugar until smooth
- 8
Gradually add maple syrup until desired flavor and consistency is reached
- 9
Stir in ground cinnamon
- 10
Chill mascarpone until ready to use, returning to room temperature 15 minutes before serving
- 11
Remove pears from poaching liquid with slotted spoon and arrange on serving plates cut side up
- 12
Place a generous dollop of maple mascarpone in center of each pear
- 13
Drizzle with caramel sauce and serve
Tips
Choose firm pears that yield slightly to pressure for best poaching results
Make the mascarpone filling ahead and let it come to room temperature before serving for easier dolloping
Save some poaching liquid to drizzle over the plated dessert for extra flavor
Good to Know
Refrigerate covered for up to 3 days. Store mascarpone filling separately.
Pears can be poached up to 2 days ahead. Mascarpone filling can be made 1 day ahead.
Serve chilled or at room temperature with mascarpone at room temperature for easy serving.
Common Mistakes
Don't overcook pears to avoid mushy texture
Let mascarpone come to room temperature before serving to avoid lumpy dollops
Substitutions
Vegan Options
General Alternatives
different flavor profile
FAQ
Can I use other types of pears for this recipe?
Yes, Anjou or Bosc pears work well. Choose firm pears that hold their shape when cooked.
How long will the poached pears keep in the refrigerator?
Properly stored, they'll keep for up to 3 days covered in their poaching liquid.
Can I make this dessert without the mascarpone filling?
Absolutely. The poached pears are delicious on their own or with vanilla ice cream.