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Poached pears with mascarpone and Rutland prosciutto recipe

poached pear red wine prosciutto marscapone dessert charcuterie

Starter or dessert? Or sharing plate? It matters not.  What does matter is the symphony of creamy mascarpone, red wine spiced pear and salty-sweet prosciutto - what a flavour combination!

Adding your own favourite spices is fun too - I've used cinnamon and star anise here but cloves, nutmeg and cardamom work equally well.  Deep, autumn flavours sit well with the creamy mascarpone at this time of year but perhaps white wine, vanilla and cardamom would be another delicious treat in the warmer months?

Pair with a good Bordeaux or English sparkling wine from Hindleap.

rutland charcuterie british prosicutto ham poached pear mascarpone

To make 4 servings

  • 4 slices Rutland Charcuterie prosciutto 
  • 1/2 cup orange juice
  • 3 cups red wine
  • 2 cinnamon sticks
  • 4 star anise
  • 1/2 cup dark brown sugar
  • 4 pears, peeled, leaving the stalk on 
  • 1 tub of mascarpone
  • Chopped nuts to top, if you wish

In a saucepan over a medium heat, combine the wine, brown sugar, orange juice, cinnamon sticks and star anise and cook until the sugar is dissolved.

Add the pears and bring to the boil. Reduce the heat and simmer until the pears are tender, probably 20-30 minutes.  Turn the pears occasionally to avoid lighter spots and the bottoms catching.

Once tender and nicely coloured, remove the pears and set aside in a little of the wine to stay moist.

Keep the rest of the liquid on a rolling boil and reduce for around 20 minutes.

To serve, lean each pear against a good dollop of mascarpone and ripple the prosciutto around the base.  Top with the reduced sauce and chopped nuts.

We hope you enjoy this - do let us know if you play around with the spices and wine flavours!

Rutland Prosciutto is available to order here.

rutland charcuterie british prosicutto ham poached pear mascarpone