Port Poached Pears With Pecan Mascarpone

• 4 firm Bosc pears, washed, peeled (reserve peels), stems intact
• 1/2 cup sugar
• 3 cups good quality port
• 2 cinnamon sticks
• Large strips of orange zest
• Pecan Mascarpone
• 4 ounces mascarpone cheese
• 4 ounces very finely chopped pecans
• 2 tablespoons granulated sugar

1. In a covered saucepan large enough to hold the pears in a single layer, place the pear peels, sugar, port, cinnamon, and orange zest. Bring to a boil. Reduce heat and simmer 5 to 10 minutes. Remove pear peels and discard.
2. With a slotted spoon, gently add the pears to the poaching liquid. If necessary, add up to 1 cup of water to completely cover the pears. A small plate, set over the pears, will help keep them submerged. Leave the cover ajar and simmer gently 15 to 20 minutes or until a skewer poked into a pear center meets little resistance.
3. Using the slotted spoon, remove the pears from their liquid and stand upright in a serving dish deep enough for the reduced liquid to be poured over. Remove zest and cinnamon stick (or strain liquid) and continue simmering to reduce the liquid to a syrupy consistency.
4. For the pecan mascarpone, mix mascarpone, pecans and sugar until well blended. Serve with pears.
5. Pour syrup over the pears.

peels, sugar, port, cinnamon sticks, orange zest, mascarpone, mascarpone cheese, pecans, sugar

Taken from www.epicurious.com/recipes/member/views/port-poached-pears-with-pecan-mascarpone-1260354 (may not work)