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Ceja Vineyards

Amelia Ceja
January 27, 2011 | Culinary Creations | Amelia Ceja

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

(Serves 6)

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.

Mascarpone Cheese:
Mix mascarpone cheese with 2 tablespoons of the chilled poaching syrup until smooth.

Pumpkin Seeds:
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.


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