Stewed pears in wine stuffed with mascarpone - Detailed recipes with photos.

You will need a pastry syringe for this drunken pear recipe. with sweet cheese filling. An appetizer that will decorate any holiday table, requires patience. Pears get saturated wine color with contrasting white filling. Especially by the way they will be at the New Year or Christmas feast. Surprise your guests with an unusual dessert with tart and spicy taste of mulled wine and gentle cheese cream. Boil whole peeled pears in wine with sugar and spices, then core and fill them cheese cream. Serve the pears by pouring the aromatic syrup in which они варились. Time: 1hour. Difficulty: easy Amount: 6 stuffed pears In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

6 strong pears Bartlett
1 bottle of red wine
1 vanilla pod, whole
2 sticks screams
2 bay leaves
2 tbsp. Sahara
2 packs (240 gr.) Softened mascarpone cheese
0.5 tbsp. fat cream
Pinch of cinnamon
0.5 tbsp. powdered sugar
2 tbsp. l (30 gr.) Butter

Recipes with similar ingredients: pears, mascarpone cheese, wine red, icing sugar, cream, vanilla pod, bay leaf, cinnamon

Recipe preparation:

Peel the pears without cutting the stem. In a large pot bring the wine and the same amount of cold water to a boil. Cut the vanilla bean lengthwise and place in the wine mixture. Add cinnamon sticks, bay leaf and sugar to taste. Put in liquid pears and cook at low boil for about 20 minutes or until tender. Cool the pears in the wine mixture to room temperature. You can keep them in the refrigerator without removing them from the liquid until you ready to work with them further.
Remove the stalks from the pears and set them aside. Cut out pear kernels with a special knife, keeping the fruits intact.
Whip the mascarpone cheese, heavy cream, a pinch of cinnamon and powdered sugar until smooth. Transfer to the confectionery bag, or if you don’t have one, use wax paper, tightly wrapped in a cone with a cropped corner. Squeeze the filling into the pears and gently stick the stalks in the cheese filling on top pears.
Bring the sauce to a boil and evaporate it halfway. Add butter in boiled sauce and mix. Water them abundantly pears. Cool to room temperature before serving.