Pomegranate-Poached Pears with Orange-Ginger Mascarpone Whipped Cream

This richly colorful dessert will add a touch of sophistication to any dinner party.

  • Prep Time 10 min
  • Total Time 20 min
  • Servings 4



Bosc pears, peeled, cored and quartered
cup pomegranate juice
tablespoons granulated sugar

Whipped Cream

cup mascarpone cheese, softened
cup whipping cream
tablespoons powdered sugar
teaspoon grated gingerroot

  • 1 Place quartered pears in 2-quart saucepan. Add pomegranate juice and granulated sugar (if pears are not completely submerged, add more juice and sugar). Heat to boiling. Cover with lid slightly ajar. Reduce heat; simmer 20 minutes or until pears are soft when pierced with fork.
  • 2 Meanwhile, grate peel from oranges; set aside. In large bowl, place mascarpone cheese. Cut oranges in half; squeeze juice over mascarpone in bowl. Using electric hand mixer on low speed, beat until well blended. Add grated orange peel, whipping cream, powdered sugar and gingerroot; beat on low speed until combined. Increase speed to medium; beat until soft peaks begin to form.
  • 3 On each dessert plate, place 2 warm pear quarters. Spoon whipped cream over top.

Expert Tips

Be sure to wash everything that the pomegranate juice touches (countertops, bowls, etc.) as soon as possible to avoid stains.

On a budget? Replace the mascarpone cheese, which can be pricey, with Neufchâtel (1/3-less-fat) cream cheese.