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Recipes by NorCal Personal Chefs
Recipe provided by: Chef Laila Sanousi, Capital City Gourmet Email Chef Laila
Poached Pear Stuffed with Mascarpone Cream
Serves 4
4
 Bosc pear Peel, leave stem intact. Remove core and hollow out
1
 small lemon juiced
2
 small cinnamon stick
1
 bottle white wine (Moscato, or other sweet white wine)
2
 7 oz. Mascarpone cheese softened
1/4
 cup(s) heavy cream
1/4
 cup(s) marsala
1/2
 cup(s) sugar
chocolate sauce dark chocolate sauce, your favorite brand
1/2
 pint of berries, fresh
1 bunch of mint, fresh
Directions:
1.

Poach pears in wine with lemon juice and cinnamon sticks, add water to cover. Poach until tender yet
firm enough to keep shape, about 15-20 minutes. You may be able to better hallow pear when slightly
paoched.
2. Meanwhile, cream mascarpone, cream, sugar, marsala. Cover and refrigerate until ready to serve.
3. To serve: Scoop marscarpone cream into pastry bag fitted with 1/2 inch tip. Pipe mixture into pears.
Ladle warmed chocolate sauce into center of plates. Place pear on center of each plate. Drizzle with
more chocolate sauce and garnish with fresh berries and mint as desired.
   
   

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