Ingredients:

  • 4 medium Bosc Pears
  • 3 cups water
  • 1/2 cup pure maple syrup
  • 1 cinnamon stick
  • 3 whole cloves
  • 1 star anise
  • 1 tbsp lemon juice
  • 1/2 cup mascarpone cheese
  • 1 tsp vanilla extract
  • 1 tbsp honey

Instructions:

  1. Peel the pears, leaving the stems intact. Slice a thin sliver off the bottom of each pear so they can stand upright.
  2. Using a melon baller or paring knife, scoop out the core from the bottom of the pear, being careful not to puncture through the top or sides.
  3. In a heavy-bottomed pot, combine water, maple syrup, cinnamon stick, cloves, star anise, and lemon juice. Bring to a gentle boil over medium heat, then reduce to a low simmer.
  4. Gently lower the pears into the liquid. Poach for 20–30 minutes, rotating every 10 minutes with a slotted spoon to ensure even color.
  5. Test for doneness by sliding a knife into the thickest part of the fruit; it should meet little to no resistance.
  6. Remove the pears from the pot and set aside. Increase heat to medium-high and boil the poaching liquid for 8–12 minutes until reduced by half and glossy.
  7. Whisk together the mascarpone, vanilla, and honey until smooth.