Pear poached in Muscatel, filled with almond & mascarpone cream

I did it! Got this recipe in before the cut off time for this weeks Challenge! The new “Use This” challenge has me thinking already!

I did a version of this dessert to test it out with almonds, however, when I actually used it for my themed evening, I used pistachios instead. So you can really use either nut, for me, the almonds has more of a punch when it comes to taste, and goes nicely with the muscatel. The pistachios just kind of get lost in the mascarpone.

So here if my contribution to Inspirations challenge…

Depending on how much you want to make…

Largish pear
Mascarpone cheese
Crushed almonds
Ground cinnamon
Ground cloves
Fresh mint leaves
Lemon juice

Peel the pear, and remove core, keeping pear whole.
Place in water with slices of fresh lemon (this will help it to keep its colour)
Bring water to a soft simmer, place pear in water.
Poach pears in water, with a dash of cinnamon & ground cloves in water.
Remove pear from water, and while still hot, place in ice cold muscatel.
Leave in muscatel for about 1 – 2 hours. The pear will become a slight golden colour.


Add crushed almonds to the mascarpone, a drop of vanilla essence, pinch of cinnamon, and a few fresh mint leaves, and mix well until the almonds are evenly distributed.

Let stand at room temperature, so it does not become hard (will make the piping experience so much easier)

Using a piping bag, pipe the mixture in the hole of the pear (where core was removed)

Serve chilled.

It’s a wonderful summery dessert.


2 thoughts on “Pear poached in Muscatel, filled with almond & mascarpone cream

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