Poached Pears with Mascarpone


4 serves
50 minutes


Who doesn’t love poached pears? We love the way they absorb all those lovely flavours and notes from the spices used.  Served with our delicious Mascarpone, which gives it a tangy contrast to the sweetness of pears that have been poached in the red wine, fruits and spices.




750ml dry red wine
100g caster sugar
4 x pears
1 slice lemon peel
1 x star anise pod
1 x vanilla bean pod, sliced in hlaf
1 tsp cinnamon
1 tbspn Mascarpone


1 Place red wine and sugar in a saucepan on medium heat. Bring to a boil, stirring to make sure the sugar has fully dissolved. Reduce heat & simmer.
2 Add spices and lemon peel. Peel pears and add them gently to the saucepan.
3 Poach for 30-40 mins depending on how ripe the pears are. You may need to turn them occasionally.
4 Remove from the saucepan and set aside to cool. Serve with a drizzle of the red wine, a sprinkle of icing sugar and a generous dollop of mascarpone.

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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!