Mencia Recipe

Prepare the pears

Peel the pears, leaving stems intact for presentation if desired. Trim the bottoms so they stand upright. Using a melon baller or small spoon, core the pears from the bottom up about three-quarters of the way to remove seeds while keeping the pear whole. Rub the pears with the lemon juice to prevent browning and set aside.

Make the poaching liquid

In a wide, heavy saucepan large enough to hold the pears snugly in a single layer, combine the Mencía (or substitute red wine), water, and granulated sugar. Split the vanilla bean lengthwise and scrape seeds into the pot; add the scraped pod as well. Add the cinnamon stick, allspice berries, and orange peel. Stir over medium heat until the sugar dissolves completely.

Poach the pears

Bring the liquid to a gentle simmer (do not boil vigorously) then reduce the heat to maintain a low simmer. Carefully add the prepared pears, standing them upright if possible. Cover partially with a lid and poach gently for 18–30 minutes, depending on size and ripeness — pears should be tender when pierced with a knife but not mushy. Turn pears once or twice so they cook evenly and absorb color.

Cool in the poaching liquid

When pears are tender, remove the pot from heat and allow pears to cool fully in the poaching liquid to continue absorbing flavor and color; this will take at least 1 hour at room temperature or can be cooled faster in the refrigerator for 2–3 hours. Reserve the strained poaching liquid for serving or further reduction.

(Optional) Reduce poaching liquid to syrup

If you want a glossy sauce, strain the poaching liquid into a small saucepan, discard the spices and peels, and simmer over medium-high heat until reduced by half and syrupy, about 8–12 minutes. Taste and adjust sweetness with a teaspoon of honey or sugar if desired. Cool slightly before spooning over pears.

Whip or stir the mascarpone (or Greek yogurt) with the honey until smooth and slightly loosened so it’s easy to spoon. Taste and adjust honey to preference.

To serve, place a dollop (about 2 tbs) of the mascarpone mixture on each plate. Stand a poached pear on the dollop so it leans slightly. Spoon several tablespoons of the reduced poaching syrup (or a few spoonfuls of the reserved poaching liquid) around the pear. Scatter toasted almond slices over the mascarpone and around the plate. Garnish with a fresh mint leaf or two.

Serve chilled or at room temperature. Leftover pears keep covered in their poaching liquid refrigerated for up to 4 days; reheat gently or serve cold.