Honey-Rosemary Poached Pears with Vanilla Mascarpone

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Elegant pears poached in a fragrant honey and rosemary syrup, served warm with a smooth vanilla mascarpone cream. This French-inspired recipe (gluten free), ready in about 30 minutes, layers firm pears, water, honey into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 French cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a medium saucepan, combine 3 cups water, 1/2 cup honey, 3 fresh rosemary sprigs, and 1 tsp lemon zest. Bring to a gentle simmer over medium heat, stirring until honey dissolves.
  2. Step 2: Add 4 peeled and halved pears, core removed, to the syrup, making sure they are mostly submerged. Simmer gently for 15-20 minutes until pears are tender when pierced with a fork.
  3. Step 3: While pears poach, mix 1 cup mascarpone cheese with 2 tbsp powdered sugar and 1 tsp vanilla bean paste in a small bowl until smooth and creamy.
  4. Step 4: Remove pears from syrup and let cool slightly. Strain the syrup and discard rosemary sprigs.
  5. Step 5: To serve, place each pear half in a bowl, spoon 2-3 tbsp of the strained syrup over the top, and add a dollop of the vanilla mascarpone cream alongside.

Related recipes