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Red Wine Poached Pear Served with Vanilla Bean Ice Cream with Whipped Mascarpone

Chef William Williams of Seasoned Provisions in Charlotte made this recipe just for the Chef Series we conducted last November. It is simply delicious.

  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m
  • Serves: 4 people
  • Category:


  • 2 pears peeled, halved and cored
  • 2 c wine (Cabernet Sauvignon), enough that pears are covered with liquid when simmering
  • 1 orange, chopped
  • 1 1/2 c sugar, plus 2 tbsp, divided
  • 1 cinnamon stick
  • 6 whole cloves
  • 2 c water
  • 1/4 c Mascarpone cheese
  • 1 pt vanilla bean ice cream
  • 4 mint leaves


  1. In a 3 to 4 qt. saucepan, combine wine, orange pieces, 1 1/2 cup sugar, cinnamon, cloves, and water. Bring to boil over high heat. Add pears, reduce heat to a simmer. Cook, covered, until pears are tender when pierced, about 15 minutes.
  2. Meanwhile, in a small bowl, whisk together mascarpone cheese and 2 tbsp. sugar until very thick.
  3. Serve pear halves in shallow bowls, each with about 1/4 cup of the poaching liquid and a dollop of the sweetened cheese and vanilla bean ice cream. Save remaining liquid for another use, such as making hot spiced wine, if you like.