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Prep 10min
Total20min
Servings4
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Ingredients
Pears
2
Bosc pears, peeled, cored and quartered
1
cup pomegranate juice
5
tablespoons granulated sugar
Whipped Cream
2
oranges
1/4
cup mascarpone cheese, softened
1/2
cup whipping cream
2
tablespoons powdered sugar
1
teaspoon grated gingerroot
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Steps
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.
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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.
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Nutrition Facts are not available for this recipe
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