Poached Pears in a Sauvignon Blanc Reduction Sauce by Amelia Ceja
Just in time for the release of Ceja Vineyards' 2008 Dulce Beso (sweet kiss) late harvest white wine, Amelia prepares a decadent dessert of poached pears in a Sauvignon Blanc reduction sauce. Salud!
Ceja Poached Pears with Mascarpone Cheese and Toasted Pumpkin Seeds
Suggested wine: Ceja Dulce Beso (Sweet Kiss)
• 3 medium firm ripe pears
• 1 bottle Ceja Sauvignon Blanc
• 1 cup of granulated sugar
• 1 cinnamon stick
• 1 vanilla bean
• ½ cup mascarpone cheese
• 2 tbsp pumpkin seeds
• 1 tsp brown sugar
• Pinch of cayenne pepper
• Splash of olive oil
Cut the pears in half and core. Place the pears, sugar, cinnamon sticks, vanilla bean and wine into a small pot. Simmer for 20 minutes. Remove pears and let cool. Keep cooking the remaining liquid and reduce to one cup.
Mix mascarpone cheese with 2 tablespoons of the chilled poaching syrup until smooth.
Place the olive oil, pumpkin seeds, brown sugar and cayenne pepper in a small pan at medium heat, and toast for 2 minutes.
To serve, place a half of pear on a plate, add a tablespoon of mascarpone cheese over pear. Sprinkle pumpkin seeds over pear and drizzle 1 tablespoon of syrup.