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Poached Bartlett Pears with Spiced Cream

January 2, 2026pub
Poached Bartlett Pears with Spiced Cream

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I love desserts that look impressive but that are easy to prepare in advance. These ruby-like poached pears and spiced whipped cream look luscious and taste delicious- just make sure to use Bartlett pears as they are super juicy and they retain their shape while poached.
The whipped cream is made with mascarpone for richness and cardamom and vanilla for warm spice. I used a non-alcoholic wine simmered with star anise and vanilla then reduced it to create a velvety syrup.
I love using USA pears in desserts as they are so flavorful, versatile, contain little calories and have so much sweetness and health benefits.

 @usapears.me

For 2 people

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Poached Bartlett Pears with Spiced Cream

BY YASMINE IDRISS

These ruby-like poached pears and spiced whipped cream look luscious and taste delicious- just make sure to use Bartlett pears as they are super juicy and they retain their shape while poached.

Ingredients

For the poached pears

  • 2 Bartlett pears, peeled
  • 400 ml non-alcoholic red wine
  • 2 star anise
  • 2 cinnamon sticks
  • ½ vanilla pod, seeds scraped and pod reserved
  • ¼ cup dark brown sugar
  • ¼ - ½ cup caster sugar (extra)

For the cardamom vanilla cream

  • Seeds from 2 cardamom pods, finely crushed
  • Pinch of sugar
  • 2-3 tbsp mascarpone cheese
  • Seeds from ½ vanilla pod
  • 200 ml wping cream, cold

Method

  • 1)

    Place the red wine, star anise, cinnamon sticks, vanilla seeds and pod, and dark brown sugar in a small pot. Bring to a gentle simmer over medium heat.

  • 2)

    Add the peeled pears to the pot, making sure they are mostly submerged. Simmer gently until the pears are tender when pierced with a knife, about 20 to 30 minutes.

  • 3)

    Remove the pears carefully and set aside.

  • 4)

    Add the caster sugar to the remaining liquid. Simmer until reduced and syrupy. Remove from heat and allow to cool.

  • 5)

    Crush the cardamom seeds with a pinch of brown sugar using a mortar and pestle.

  • 6)

    In a large bowl, whisk the mascarpone with the crushed cardamom and vanilla seeds until smooth.

  • 7)

    Add the whipping cream and whip until soft peaks form. Refrigerate until ready to assemble. When ready to serve, spoon some cream into small individual bowls.

  • 8)

    Top with a poached pear and drizzle with the cooled syrup.

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