These pears deserve to kick back in a tangy bath of mascarpone cheese. They've been pared and cored, and simmered in a pot of spicy liquid. They're now ready to offer all their sweetness to you and your guests.
Makes 4 servings
- 4 small firm pears
- 4 cups water
- 1 cup granulated sugar
- 6 chai black tea bags
- ½ cup whipping cream
- ¼ cup powdered sugar
- 2 teaspoons vanilla extract
- ¼ cup mascarpone cheese
Peel pears. Core from the base to within 1 inch of stem, leaving stem intact. In a large saucepan, combine water, granulated sugar and tea bags. Bring to a boil; reduce heat. Lower pears into liquid and simmer 20 minutes or until tender. Remove pears to cool.
Remove tea bags from saucepan. Bring liquid to boil and boil 5 minutes to concentrate flavors.
Remove from heat; allow to cool.
When liquid has cooled, return pears to saucepan. Cover and refrigerate 6 hours or overnight.
For mascarpone cream, in a medium bowl, combine cream, powdered sugar and vanilla. Beat with electric mixer until soft peaks form. Stir in mascarpone until smooth. Add additional cream, if needed, for desired consistency.