Go Back Email Link
Print Recipe
5 from 1 vote

Mulled Wine Poached Pears with Mascarpone Cream and Almond Praline

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: mulled wine, poached pears
Servings: 6


for poached pears:

  • 6 beurre bosc pears peeled
  • 1 bottle sweet red wine
  • 1 cup sugar
  • 2 sticks cinnamon
  • 6 whole cloves
  • 3 whole star anise
  • juice and zest of 1 orange

for mascarpone cream

  • 250 g mascarpone
  • ½ cup thickened cream
  • 2 tablespoons icing sugar
  • 1 teaspoon vanilla extract

For almond praline

  • ½ cup granulated sugar
  • 3 tablespoons water
  • ¼ cup blanched almonds roughly chopped


  • To start, in a large saucepan on medium heat the red wine, spices, sugar and orange juice/zest while stirring until sugar dissolves. Submerge the pears into the poaching liquid and bring to a boil. Reduce heat and simmer covered for 30 minutes or until pears are soft but not quite falling apart. Remove from heat and allow to cool slightly before serving.
  • To make the almond praline, place the chopped almonds onto a lined baking tray in an even layer. Heat the sugar and water in a small skillet on medium-high. Bring to a boil and continue heating until the mixture reduces and turns golden (approximately 5 minutes). Remove sugar mixture from heat and allow to cool until bubbles subside. Pour over the almonds and allow to cool. Once set, tap against bench shatter into small pieces.
  • For mascarpone cream, combine all ingredients in a bowl and whisk to soft peaks. To serve, slice the pears in half lengthwise and lay on plates, top with cream and sprinkle over praline pieces.