Maple Poached Pears with Mascarpone

Poached pears are great if you want a healthier, lighter holiday dessert. It’s very fall themed without being too traditional, compared to apple pie and pumpkin pie.

I did a lot of 28 hour shifts the past month, and while no one likes working for 28 hours, the silver lining to this schedule is that I get to go home at noon on my second day. This means there’s daylight still (since it gets dark at 4:30pm sadly) which means I get an opportunity to take photos.

I have friends who go running and work out after a 28 hr shift. While I thought that was crazy they didn’t go straight to sleep, I realized that staying up to bake isn’t that much different from staying up to run after our long shift.

Luckily, this recipe doesn’t take too much thinking. I can’t explain the rough texture of poached pears – while it’s a little similar to canned pears I ate in a school cafeteria, homemade poached pears tastes infinitely better. Once you add maple syrup, it’s just perfect – not to sweet at all.

Enjoy these Maple Poached Pears with Mascarpone, adapted from Lets Dish Recipes.

Poached Pears with Mascarpone

3 bosc pears, peeled, halved and cored
2 cups water
1/2 cup maple syrup
3 tablespoons honey
1 teaspoon vanilla
3 cinnamon sticks

1/4 cup mascarpone cheese
1/4 cup Greek yogurt
1 tablespoon powdered sugar
2-3 tablespoons maple syrup
1/4 teaspoon ground cinnamon

In a large saucepan with water, add maple syrup, honey, vanilla, cinnamon sticks, and pears. Simmer over medium-low heat for about 15 minutes, turning pears, until pears are just tender when pierced with a fork. Cover and refrigerate at least 1 hour (saving the liquid)

Combine mascarpone cheese, Greek yogurt, powdered sugar, maple syrup. Chill the mascarpone filling.

When ready to serve, arrange pears on individual serving plates, cut side up. Pour poaching liquid on top. Top with maple mascarpone in the center of each pear. Dust cinnamon over the pear and garnish with a sprig of thyme. Enjoy!

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