Peached California Bartlett Pears with Mascarpone Cream & Caramel Sauce

Ingredients

Poached Pears
4 cups semi-sweet white wine
3 cups water
1 cup granulated sugar
3 tbsps lemon juice
2 whole cloves
2 stick cinnamon (about 3 inches long)
6 medium-size fresh California Bartlett pears

Mascarpone Cream
3 eggs yolks
1/4 cup syrup drained from pears
1/2 cup heavy cream
2 tbsp granulated sugar
8 ounces mascarpone cheese, softened
1/4 cup brandy (optional)

Caramel Sauce
1/2 cup granulated sugar
1/4 cup unsalted butter
1 cup heavy cream
1/4 cup vanilla extract
8 amaretto cookies, crumbled
Fresh whole strawberries, for garnish
Fresh mint sprigs, for garnish

Directions

For Poached Pears: Combine wine, water, sugar, lemon juice, cloves and cinnamon in kettle or saucepan large enough to hold pears. Heat to boiling and simmer for 20 minutes. Meanwhile, peel and core pears leaving stems intact. If necessary, remove a thin slice from bottoms so they will stand upright. Carefully, place pears upright and side by side in hot syrup. Baste pears with syrup; cover and simmer until pears are tender, about 15 to 20 minutes. Remove from heat and cool in syrup.

For Mascarpone Cream: Combine egg yolks and syrup in top of double boiler. Place over simmering water and whisk or beat until light and creamy. Remove from heat and continue beating until cool. With electric mixer, whip cream until stiff. In a large mixing bowl, beat mascarpone until smooth. Add egg yolk mixture; mix well. Fold in whipped cream followed by brandy. Refrigerate until ready to serve.

For Caramel Sauce: In heavy saucepan, caramelize sugar over low heat until light golden brown (210° F). Add butter and cream. Simmer until thickened and creamy, stirring constantly. Remove from heat and stir in vanilla. To serve, divide and spoon Mascarpone Cream onto 6 individual serving plates. Place 1 pear upright in center of each. Spoon warm caramel sauce over all. Sprinkle with cookie crumbs. Garnish with fresh strawberries and mint sprigs.