Brandied Pears With Mascarpone Cream Sauce Recipe

Cooking Directions

• STEP 1.In a saucepan, combine water, sugar, brandy, and vanilla bean. Bring to a simmer.
• STEP 2.Peel the pears, leaving the stems intact. Place the pears in the simmering syrup and cook until tender.
• STEP 3.Remove the pears from the syrup and let them cool. Meanwhile, reduce the syrup until thickened.
• STEP 4.In a separate bowl, whip the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth.
• STEP 5.To serve, place a pear on a plate, drizzle with the reduced syrup, and spoon the mascarpone cream sauce on the side.

Cooking Tips

• Choose ripe but firm pears for the best texture.
• If you don't have brandy, you can substitute it with rum or bourbon.
• Make sure to let the pears cool before serving to avoid burning your mouth.

Storage and Serving

• Leftover brandied pears can be stored in an airtight container in the refrigerator for up to 3 days.
• The mascarpone cream sauce can be refrigerated for up to 2 days.
• Serve the brandied pears with mascarpone cream sauce chilled or at room temperature.