Chai-spiced Bosc Pears With Pound Cake

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 cups late-harvest riesling wine
• 2 cups water
• 1 cup pear nectar
• 25 cardamom pods, crushed
• 12 whole cloves
• 3 (3 inch) cinnamon sticks, broken
• 2 tablespoons black tea leaves
• 4 peeled bosc pears, cored and halved
• 1/4 cup mascarpone cheese
• 1 tablespoon butter
• 1 (10 3/4 ounce) frozen low-fat pound cake, loaf thawed and cut into 8 slices 8 slices

Recipe

• 1 combine first 6 ingredients in a large saucepan; bring to a boil.
• 2 cover, reduce heat, and simmer 15 minutes.
• 3 stir in tea leaves; simmer for 2 minutes. drain wine mixture through a fine sieve into a bowl; discard solids.
• 4 return wine mixture to pan; add pear halves, cut sides down. cover; simmer 15 minutes or until tender.
• 5 remove pears with a slotted spoon; place in a shallow dish. set pears aside; keep warm.
• 6 bring wine mixture to a boil over medium-high heat; cook until reduced to 1 cup (about 10 minutes).
• 7 add mascarpone, stirring with a whisk until well blended. remove from heat; add butter, stirring until butter melts.
• 8 place 1 pound cake slice on each of 8 plates, and top each slice with 1 pear half.
• 9 spoon about 2 tablespoons sauce over each serving. serve warm.