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Pomegranate-Poached Pears with Orange-Ginger Mascarpone Whipped Cream

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  • Prep 10 min
  • Total 20 min
  • Servings 4
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This richly colorful dessert will add a touch of sophistication to any dinner party.
By Stephanie Wise
Updated Dec 6, 2011
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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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Be sure to wash everything that the pomegranate juice touches (countertops, bowls, etc.) as soon as possible to avoid stains.
  • tip 2
    On a budget? Replace the mascarpone cheese, which can be pricey, with Neufchâtel (1/3-less-fat) cream cheese.

Nutrition

Nutrition Facts are not available for this recipe
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