Poached or Baked: A Perfect Pear

I first came across poached pears years ago in Italy. Until then, it would never have occurred to me, wherever I was, to order any dessert unless it had chocolate--and lots of it!

But there they were, an entire platter of beautiful pears, and I became a convert. Back in the U.S, I set out to find a recipe for poached pears that would recreate that first bite. But I was always disappointed. Then I came across this recipe for baked pears in the October 2002 issue of Martha Stewart Living.

I love the flavor of these pears with their thick, sweet wine sauce and the luscious vanilla mascarpone that is served on the side. It's not the same as my first bite. Maybe better.

Baked Pears with Vanilla Mascarpone

Ingredients:
4 Anjou or Bosc pears
1 tablespoon unsalted butter, softened
2 tablespoons granulated sugar
1 cup red wine
2 sprigs thyme (optional)
Vanilla Mascarpone (recipe follows)
Store-bought biscotti

Directions:
1. Preheat over to 425 degrees. Slice off bottom end of each pear just enough so that it will stand upright. Using a melon baller or small spoon, remove seeds from the bottom. Peel upper half, leaving stem intact, and pat dry with a paper towel. Rub butter over peeled part of each pear and arrange pears in a small baking dish (about 7 x 11 inches) so they are standing. Sprinkle with the sugar.

2. Pour wine into baking dish; add thyme sprigs, if using. Bake until pears are soft when pierced with a paring knife and well browned, about 45 minutes; using a small spoon, baste pears occasionally with the wine, adding a bit of water as needed to prevent liquid from evaporating. Remove from oven.

3. To serve, spoon some of the pan juices into each serving dish, and place a pear on top. Sever with a dollop of mascarpone and several biscotti on the side.

Vanilla Mascarpone
½ vanilla bean, split and scraped
8 ounces mascarpone cheese
2 tablespoons confectioners’ sugar

Combine all ingredients in a small bowl and stir together with a wooden spoon. For the creamiest results, allow the mascarpone to stand at room temperature for fifteen minutes before serving. Makes about 1 cup.

Notes: If using Bosc pears, buy only ripe ones; Anjou, which are juicier, can still be slightly firm. Avoid enamel baking dishes, as they cause the syrup to burn.

Serves 4

Martha Stewart Living, October 2002 

--Tracy Schneider