This easy Red Wine Poached Pear Dessert lets the flavors of the pears shine! Half a poached pear sits atop a mound of mascarpone whipped cream and then is drizzled with a simple reduction of the poaching liquid.
In a saucepot, bring the poaching liquid to a boil and then reduce to a simmer. Cook until reduced by at least half. I like to take mine a little further. You can test it like jam on a frozen plate. It should thicken considerably and hold a line when you draw your finger across it. The good news is, if you cool it and it isn’t thick enough, just cook it some more! Refrigerate to cool completely.
Slice the pears in half and cut out the stem.
Make the whipped cream: in the bowl of a stand mixer or in a regular bowl, beat together mascarpone and honey with a rubber spatula until smooth. Add the heavy cream and whisk with the whisk attachment or by hand until soft peaks have formed. This means when you pull the whisk out of the whipped cream a peak will form and then fall over. It will not hold itself up.
To Serve: Dollop a bit of the whipped cream in a bowl. Perch half of a pear on top or slightly off to the side. Then pour a generous amount of the cold, reduced poaching liquid on top. You can also top it with some toasted nuts or granola for a crunch. Pistachios are always a nice touch.