Wine poached Seckel pears

  • 1 bottle Merlot, divided
  • 1 star anise
  • 1 cinnamon stick
  • 115 g sugar
  • 6 Seckel pears, peeled
  • 115 g mascarpone cheese
  • 2 tbsps icing sugar
  • 2 tbsps double cream
  • Fresh mint leaves, chiffonade, optional
1) In a large saucepan, whisk together merlot (reserving 450 ml), star anise, cinnamon stick, and sugar. Bring to a boil.



2) Add pears and remaining 450 ml of merlot. Allow pears to cook in the wine and flavorings, simmering at a low boil.



3) In a small bowl, whisk together mascarpone, sugar, and cream. Add fresh mint, if desired.



4) Place a dollop of mascarpone cheese onto each plate. Top with 1 or 2 pears and serve.

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