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Perfect Prosecco Poached Pears Recipe with Mascarpone Pistachios

Prosecco poached pears - featured image
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Tender pears gently poached in bubbly Prosecco, served with creamy mascarpone and crunchy pistachios for an elegant, show-stopping dessert. This recipe is easy, naturally gluten-free, and perfect for holidays or special occasions.

Ingredients

Scale
  • 4 firm, ripe pears (Bosc or Anjou), peeled, halved, and cored
  • 1 bottle (750 ml) Prosecco (extra dry preferred)
  • 1/2 cup granulated sugar
  • 1 strip lemon zest
  • 1/2 vanilla bean, split (or 1 teaspoon vanilla extract)
  • 1 pinch salt
  • 1 cup mascarpone cheese (room temperature)
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon lemon juice (optional)
  • 1/4 cup shelled pistachios, roughly chopped (unsalted preferred)
  • Extra lemon zest (optional, for garnish)
  • Fresh mint leaves (optional, for garnish)

Instructions

  1. Peel, halve, and core the pears. Optionally, keep stems for presentation.
  2. In a large, heavy-bottomed saucepan, combine Prosecco, granulated sugar, lemon zest, vanilla bean (or extract), and salt. Stir gently.
  3. Heat over medium until sugar dissolves and Prosecco bubbles softly (about 3-5 minutes). Avoid a hard boil.
  4. Add pear halves, cut side down. If not fully submerged, spoon liquid over tops every few minutes.
  5. Simmer gently for 20-25 minutes, turning halfway, until pears are tender but hold their shape. Check at 15 minutes for very ripe pears.
  6. Remove pears with a slotted spoon to a serving platter.
  7. Increase heat and boil poaching liquid for 8-10 minutes until thickened into a syrup that coats the back of a spoon.
  8. In a small bowl, mix mascarpone, powdered sugar, and lemon juice (if using) until smooth and creamy. Adjust sweetness or tang to taste.
  9. To serve, spoon mascarpone onto plates, top with a pear half, drizzle with Prosecco syrup, and sprinkle with pistachios. Garnish with extra lemon zest and mint leaves if desired.
  10. Serve warm or at room temperature. For make-ahead, store pears and syrup separately and assemble before serving.

Notes

Choose firm pears for best texture. If pears are very ripe, reduce poaching time. Substitute mascarpone with coconut cream for dairy-free, or swap pistachios for pumpkin seeds for nut-free. Syrup thickens quickly—watch closely to avoid burning. Pears and syrup can be made ahead and stored separately. For extra flavor, add a cinnamon stick or star anise to the poaching liquid.

Nutrition

Keywords: poached pears, Prosecco dessert, mascarpone, pistachios, gluten-free, Italian dessert, easy holiday dessert, fruit dessert, vegetarian

Find it online: https://bitefuljoy.com/perfect-prosecco-poached-pears-recipe-with-mascarpone-pistachios/