
We obviously recommend using a Malbec, the quintessential Argentinian wine. As for your pear selection, go with whatever your market has that’s ripe but still firm; our favourite is Anjou. The mascarpone cream is rich, thick, and heavenly, but in a pinch you could substitute a great vanilla ice cream. See the bottom of our pan-fried trout recipe for tips on how to toast and peel hazelnuts.
Serves 4
Ingredients
- 1 bottle (750 mL) red wine, preferably Malbec
- 1 cup (250 mL) granulated sugar
- Zest of 1 orange
- 3 cardamom pods, smashed
- 1 cinnamon stick
- 4 pears, peeled, stems left intact
- 1/2 cup (125 mL) toasted chopped hazelnuts, to serve
Directions
- In a large heavy-bottomed saucepan, combine the wine, sugar, orange zest, cardamom, and cinnamon over medium heat, stirring until the sugar dissolves and the mixture comes to simmer.
- Add the pears and return the mixture to a simmer. If the liquid doesn’t cover the pears completely, add some water. Reduce the heat to a simmer, and cook until the pears are tender yet slightly firm when pierced with knife, about 15 minutes, depending on the size of the pear.
- Allow the pears to cool in the poaching liquid. Once cool, remove the pears and set aside. Strain the poaching liquid into another saucepan. Reduce the liquid over medium-low heat down to about 1 cup (250 mL). Allow the sauce to cool.
- You can serve the pears and the sauce at room temperature or cold from the fridge. To serve, place one pear standing up on a serving plate. (If the pear is tipsy, slice a small amount from the bottom of the pear to create a flat surface.). Drizzle with the sauce, and serve with a dollop of mascarpone cream and a scattering of crunchy hazelnuts.