Best 7 Grilled Pears With Mascarpone Cheese Recipes

HONEY-POACHED PEARS WITH MASCARPONE

Steps:

• Toss pears with lemon juice in large bowl. Set aside. Combine 1 cup water, wine and honey in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir over medium heat until honey dissolves. Add pears. Cover mixture with round piece of parchment paper. Reduce heat to medium-low. Simmer until pears are just tender when pierced, turning when half-way through cooking, about 15 minutes.
• Using slotted spoon, transfer pears to large bowl. Boil poaching liquid until reduced to 3/4 cup, about 2 minutes. Cool syrup. Pour syrup over pears. Cover and refrigerate until cold, at least 8 hours or overnight. Remove vanilla bean.
• Whisk mascarpone cheese, sugar and brandy in large bowl until smooth. Add 1/4 cup chilled poaching syrup and whisk until soft peaks form.
• Thinly slice each pear half lengthwise, leaving slices attached at stem end. Using metal spatula, transfer pears to plates. Gently press on pears to fan slightly. Spoon some syrup over pears. Spoon mascarpone cream alongside each pear half and serve.

CARAMELIZED PEARS WITH RUM RAISIN MASCARPONE

Steps:

• Preheat oven to 375 degrees F.
• Begin by soaking the raisins. Pour hot water over raisins and add rum. Cover with plastic wrap and set aside while you prepare the rest of the dish - let rest for at least 45 minutes
• Split pears down the middle retaining stem and skin. Using a melon-baller, remove the cores. Add brown sugar and butter to a large nonstick skillet over medium-high heat until just melted. Add lemon juice and pears, cut side down, to pan then baste with melted butter and sugar. Pop into the oven for 15 to 17 minutes until pears are tender. When done remove from oven and baste once more.
• Whisk mascarpone cream gently to loosen it up. Strain raisins and gently fold into the cream. Serve pears on a plate topped with a scoop of mascarpone cream and drizzle with pear pan juices. Top with crumbled amaretto cookies.;

GRILLED PEARS

Steps:

• Spray a grill safe baking dish with cooking spray.
• Cut pears in half from the top and remove seed.
• Place face down in baking dish and cover with remaining ingredients.
• Cover and place on preheated grill for about 15 minutes.

POACHED PEARS WITH MASCARPONE

Steps:

• Combine the wine, water, sugar and cinnamon in a deep nonreactive saucepan. Bring to a boil and simmer for five minutes.
• Add the pears and simmer 15 minutes, until the pears are just tender. Remove the pears from the liquid, draining them well, and place them in a bowl.
• Boil down the liquid until it is reduced to two cups and has become syrupy. Remove the cinnamon stick. Pour the liquid over the pears and refrigerate at least four hours or overnight.
• To serve, place each pear standing up in a deep dish or goblet. Pour some of the cooking liquid over each.
• Stir the mascarpone to smooth it, then spoon a generous dollop on top of each pear. It will begin to drip down the sides of the pear. Dust with sifted cocoa and serve.

GRILLED DESSERT PIZZA WITH PEARS, FIGS, AND HONEY MASCARPONE

Steps:

• Prepare a medium-hot fire (425° to 450°F) in a wood-fired grill.
• Place the pears and figs in a bowl and gently toss with the balsamic vinegar. Grill the pears until marked but not charred on both sides. Lightly grill the cut sides of the figs. Remove from the heat and toss with the 2 tablespoons turbinado sugar, then set aside to cool slightly. Cut the fruit into bite-sized pieces if desired.
• Combine the honey and mascarpone in a small bowl. Stir in the orange zest and set aside.
• Flour a wood pizza peel; shape each dough ball into an 8- or 10-inch round on the peel. Lightly brush the top of the rounds with olive oil. Take to the grill and flip the rounds, oiled side down onto the grill. Cover and cook until puffed and marked from the grill, about 5 minutes. Turn over, brush with orange olive oil, and top sparingly with the pears and figs. Sprinkle more turbinado sugar over the tops of the pizzas, including the edges. Cook for 5 minutes, until the crust is golden.
• Let cool for 5 minutes, then cut into wedges and serve topped with the mascarpone mixture.

GRIDDLED PEARS WITH GOAT'S CHEESE & HAZELNUT DRESSING

Steps:

• Combine the hazelnuts with the oil, vinegar and a pinch of sea salt flakes. Slice each pear into six wedges.
• Heat a griddle pan over a high heat and griddle the pear wedges until slightly charred. Arrange three in a line on each plate. Tuck some watercress around the pears, then crumble over the goat's cheese. Dot over the hazelnut dressing.

PEAR GALETTE WITH MASCARPONE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine ricotta cheese, mascarpone cheese, confectioners' sugar, and vanilla extract in a bowl. Place in the refrigerator.
• Place pears, cornstarch, lemon juice, brown sugar, cloves, and cinnamon into a bowl; mix well.
• Place thawed puff pastry sheet into the bottom of an 11-inch tart pan. Spoon cheese mixture onto pastry and spread evenly. Arrange spiced pear mixture on top of the cheese mixture.
• Bake in the preheated oven until golden brown, about 45 minutes.