Moscato-Poached Pears with Honey Mascarpone

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Sweet pears gently poached in Moscato d’Asti wine paired with a luscious honey-infused mascarpone cream make an elegant and light dessert. This French-inspired recipe, ready in about 35 minutes, layers Bosc pears, Moscato d’Asti, water 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 260 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.

Ingredients

• 4 medium, peeled and halved Bosc pears
• 2 cups Moscato d’Asti
• 1 cup water
• 1/4 cup, plus 2 tbsp honey
• 1 cinnamon stick
• 1 cup mascarpone cheese
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1/4 cup, chopped toasted almonds

Instructions

1. Step 1: In a medium saucepan, combine 2 cups Moscato d’Asti, 1 cup water, 1/4 cup honey, and 1 cinnamon stick. Bring to a gentle simmer over medium heat.
2. Step 2: Add 4 peeled and halved Bosc pears to the simmering liquid, cover partially, and poach for 15 minutes until pears are tender but still hold shape. Remove pears and set aside to cool.
3. Step 3: Increase heat and boil the poaching liquid for 8-10 minutes until reduced by half and syrupy; remove cinnamon stick and let cool slightly.
4. Step 4: In a bowl, whisk together 1 cup mascarpone cheese, 2 tbsp honey, 1 tbsp lemon juice, and 1 tsp vanilla extract until smooth and creamy.
5. Step 5: Serve the cooled pears drizzled with the Moscato syrup, topped with a dollop of honey mascarpone and sprinkled with 1/4 cup chopped toasted almonds.