Vanilla Balsamic Poached Pears


(1) 750 ml bottle or a fruity red wine, such as Pinot Noir

2-star anise ... or 2 tsp anise crushed seeds

1 C granulated sugar

1 C The Tasteful Olive's Vanilla Balsamic Vinegar

4 medium firm pears, such as Bosc or D'Anjou, peeled, corred and either sliced or halved, depending on how you intend to use them

8 oz Mascarpone

3 T honey

1 tsp ground cinnamon

Cinnamon stick


In medium heavy saucepan mix red wine, balsamic, sugar, cinnamon stick and anise. Bring to a simmer and reduce by 1/3 ... about 15 minutes. Place prepared pears in simmering liquid and poach for about 25 min or until pears are a vivid red and tender when pierced with sharp knife point. Remove pan from heat and cool. Chill pears halves in the poaching liquid.

Honey Mascarpone Topping: In medium mixing bowl, whip mascarpone, honey and cinnamon together until light and airty. Serve chilled pear halves with a dollop of this delicious topping.

     recipe by Tim Hall