(1) 750 ml bottle or a fruity red wine, such as Pinot Noir
2-star anise … or 2 tsp anise crushed seeds
1 C granulated sugar
1 C Vanilla Balsamic Vinegar
4 medium firm pears, such as Bosc or D’Anjou, peeled, cored and either sliced or halved, depending on how you intend to use them
8 oz Mascarpone
3 T honey
1 tsp ground cinnamon
In medium heavy saucepan mix red wine, balsamic, sugar, cinnamon stick and anise. Bring to a simmer and reduce by 1/3 … about 15 minutes. Place prepared pears in simmering liquid and poach for about 25 min or until pears are a vivid red and tender when pierced with sharp knife point. Remove pan from heat and cool. Chill pears halves in the poaching liquid.
Honey Mascarpone Topping: In medium mixing bowl, whip mascarpone, honey and cinnamon together until light and airy. Serve chilled pear halves with a dollop of this delicious topping.
recipe by Tim Hall