This was a recipe I received at a Wine Premiere event, back when Wine Premiere held events. This is a slightly more elegant dessert. It's a delicious combination of flavors.
Poached Pears with Marscapone
2 firm but ripe Bosc pears, peeled, halved and cored
2 Tbsp. lime juice
1/2 cup syrah wine
1 cup water
6 Tbsp. honey
1/2 cup marscapone
2 tsp. sugar
2 tsp. port
Toss pears with lime juice, and set aside. Combine syrah, water and honey together in a medium saucepan. Stir over medium heat until honey dissolves. Add pears. Cover mixture with parchment paper, and reduce heat to medium-low. Simmer until pears are tender, turning halfway through cooking (about 15 minutes). Transfer bears to a large bowl. Boil poaching liquid until reduced to 3/4 cup, about 2 minutes. Cool syrup, and pour over pears. Cover, and refrigerate until cold.
Whisk together marscapone, sugar and port until smooth. Add 1/4 cup chilled poaching syrup, and whisk until soft peaks form.
Thinly slice each pear half, and fan on a small plate. Spoon poaching syrup over pears, and spoon marscapone cream along side each pear. Serves 4.