Poached Pears with Caramel, Mascarpone, Candied Pecans and Balsamic

Serves 4
  • 1 cup water
  • 1/2 cup sugar
  • 4 large, ripe pears
  • 1/2 cup caramel sauce
  • 1 cup fresh mascarpone cheese
  • 1/4 cup candied pecans
  • 4 tbsp. Kowalski's Balsamic Vinegar

In small saucepan, combine 1 cup water and sugar; bring to a boil over medium-high heat. Place pears in shallow ovenproof dish; cover with sugar water. Bake, covered, in a preheated 350° oven (20-25 min.).

To Serve: Place 2 pear halves on each of four plates; drizzle with caramel sauce and top with a dollop of mascarpone. Sprinkle with candied dessert pecans; drizzle with balsamic vinegar.

Alternate Recipe: Replace balsamic vinegar with Balsamic Syrup.